BROAD BEAN SALAD

INGREDIENTS

  • 800g of fresh broad beans

  • Baby spinach

  • 1 cucumber

  • 20ml Truffle oil

  • 20g soft goat cheese, crumbled

  • Salt

  • Pepper

  • 1 Lemon

METHOD

  1. Boil fresh broad beans for 5 minutes or until tender. Refresh under cool running water. Drain , peel and discard skins. Peel and cut cucumber in quarters ,add leafy spinach, goat cheese into a salad bowl and season with truffle oil ,salt ,pepper and lemon juice.