Has Wimbledon put you in the mood for strawberries? What could be more summery than this delicate yet nutritious salad, fresh from the garden and flavoured with herbs? It only takes 20 minutes to make, too!
- Add the fresh or frozen broad beans to a pan of boiling salted water and cook for about 3-5min, adding peas for the last 2min. Drain well and leave to cool (see tip if using frozen broad beans).
- Add the olive oil and chopped mint to the peas and broad beans. Season with a pinch of sea salt and some freshly ground black pepper, and toss well to coat.
- Add the quartered strawberries and gently toss together. Transfer to a large, wide salad bowl or platter or individual plates then sprinkle over the goats’ cheese, basil leaves and remaining mint leaves. Then top with remaining strawberries.
- Sprinkle over edible flowers, if using and serve with lime wedges if using.
If using frozen broad beans, you may prefer to peel them after cooking as the outer skin can be tough.
Leave the fresh peas raw if you prefer.