Sort ingredients
pincottk
QR Code
Listen
Pdf
Fork together vinaigrette ingredients until combined. Season with salt and pepper.
Bring a medium saucepan of water to the boil and tumble the podded broad beans in, then bring back to the boil for 2–4 minutes, depending on their size, until no longer chalky through the middle. Scoop out into a bowl and reserve.
Drop the peas into the boiling water and cook for 4 minutes – whether they’re fresh or frozen.
Pop the snow peas and sugar snaps into a heatproof colander in the sink and pour the boiled water and peas over the top for an easy blanch.
Once the broad beans are cool enough to handle, squeeze the flesh out of the skins by finding the crack and pushing towards it. Set aside.
Give the vinaigrette a quick zhuzh to reincorporate and toss the greens through, then combine with the salad onion, snow pea sprouts, watercress, mint and parsley leaves just before serving, warm or at room temperature.
Grate a final puff of parmesan over and finish with cracked pepper.