FOOD+DRINK
insideKENT’s
TOP 5 SPRING RECIPES
Goats’ Cheese, Broan Bean, Pea and
Strawberry Salad
from Driscoll’s Jubilee Strawberries
INGREDIENTS
• 225g fresh peas, podded (reserve some opened in pod for garnish)
or use frozen petit pois, defrosted
• 225g fresh broad beans, podded or use frozen, defrosted
• Handful of fresh mint leaves, half finely chopped, half left whole
• Generous drizzle extra virgin olive oil
• 400g Punnet of Jubilee Selections by Driscoll’s strawberries,
hulled and quartered (reserve a few with leaf intact for topping)
• 120g soft Goats’ cheese, cut or broken into small pieces
• Handful of fresh basil leaves
• Handful of fresh mixed edible flowers such as nasturtiums, borage
and pansy flowers (optional)
• Lime wedges to serve (optional)
METHOD
1. Add the fresh or frozen broad beans to a pan of boiling salted
water and cook for about 3-5 mins, add peas for the last 2
minutes, drain well and leave to cool (see tip if using frozen
broad beans).
2. Add the olive oil and chopped mint to the peas and broad beans
and season with a pinch of sea salt and some freshly ground
black pepper and toss well to coat.
3. Add the quartered strawberries and gently toss together, transfer
to a large wide salad bowl or platter or individual plates then top
with the goats’ cheese, basil leaves, remaining mint leaves and
then top with remaining strawberries. Sprinkle over edible flowers
if using and serve with lime wedges if using.
Cook’s tip: If using frozen broad beans you may prefer to peel them
after cooking as the outer skin can be tough.
Mediterranean Potato Salad with Green Beans
from www.lovepotatoes.co.uk
INGREDIENTS
• 100g baby/new season potatoes
• 1/2 fennel bulb, finely sliced
• 1 small courgette
• 50g cook lentils
• 30g pomegranate seeds
• 10 green beans, topped and tailed
• 10g sunflower seeds
For the dressing:
• 2tbsp olive oil
• Juice of 1 lemon
• 1/2 tsp dill
• 1tsp chopped parsley
METHOD
1. Cook the potatoes in salted boiling water until tender, drain and once
cool enough to handle cut in half. Place into a mixing bowl.
2. Cook the green beans in the potato water until tender and place into
the bowl.
3. Take a vegetable peeler to make ribbons of courgette and place into
the bowl. Add the finely sliced fennel, cooked lentils and pomegranate
seeds.
4. Make the dressing by simply mixing all the ingredients together and
pour over the salad. Mix well and serve with a scattering of sunflower
seeds.
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