For this (delicious) Delicious Magazine recipe see here. Here’s what I did with mine.
Shell the broad beans and pop in boiling salted water along with the frozen peas. Should take about four minutes. Drain and refresh in cold water, skin the broad beans.
In a hot pan, cook pieces of Serrano ham and transfer to kitchen paper to crisp up. Crumble and pop in a bowl.
Roughly chop shelled pistachios and add to the bowl with the ham.
Toss the peas and beans with lemon zest and chopped mint leaves. Pop on top of some mixed salad and drizzle with extra virgin rapeseed oil.
Tear up a mozzarella ball and add to the plate.
Top with the crumble, season and drizzle with a little more oil.
Using FRESH BROAD BEANS, FROZEN PEAS, SERRANO HAM, PISTACHIOS, MINT LEAVES, LEMON ZEST, EXTRA VIRGIN RAPESEED OIL and BUFFALO MOZZARELLA…
This was dinner…11th August 2014.