Double peeled. Peel them once then drop them in boiling water for thirty seconds, drain and transfer to a bowl of ice water then peel off the thick pale green skins, leaving the bright green centres.
10
Leaves
Sage Leaves
Fry in a little olive oil until crisp.
1/2
Cup(s)
Pine Nuts
Lightly toasted.
1
Cup(s)
Goats' Cheese
Directions
Steam the asparagus, broccoli and sugar snaps, or boil them separately for only about thirty seconds then drain and refresh them in a bowl of iced water. Drain again and refrigerate.
Make the dressing in your serving bowl by mixing the walnut oil, vinegar, sea salt and ground pepper.
Add the asparagus, broccoli, sugar snaps and broadbeans and toss to coat well in the dressing. Spoon or crumble over the goat’s curd, sage and nuts.
