1 handful a herbs fresh generous (I used dill, chives, mint and basil)
1 tablespoon juice of lemon fresh
50 ml olive oil
100 g peas frozen
4 servings grinding of pepper black good
500 g charlotte potatoes halved lengthwise
Equipment
Directions
Boil the potatoes for 12 minutes until tender.
Boil or steam the baby broad beans and peas for a couple of minutes.
Refresh the peas and beans under cold water, then pop all the broad beans out of their skins. It will take you a few minutes to do this, but they are much nicer without skins.
Whizz the herbs, garlic, olive oil and lemon juice together and season with black pepper.
Layer the salad ingredients on plates to serve and drizzle with the herby dressing.
