Peas, beans and fresh cheese with mint and pea shoot
Photo by Elizabeth Clarkson
- Bring 2 large saucepans of salted water to the boil.
- Cook the peas and beans separately and once they’re cooked, immediately refresh under cold water.
- Drain well, then tip onto a warmed serving platter and mix them up.
- Crumble the cheese into small pieces, then distribute evenly over the vegetables with the mint.
- Scatter the pea shoots over the top and drizzle with a little citrus olive oil.