Broad Bean & Pea Salad


A perfect meal to prepare at this time of year when Broad Beans and Peas are in season and taste great! Butter, Cream & Cheese can be substituted for Soy or Coconut Alternatives if a vegan meal is sought.


30ml olive oil

3 cloves garlic, finely sliced

3 sprigs thyme

Splash Apple Cider Vinegar

4 cups broad beans, podded, boiled, then skins removed

1½ cup peas, fresh or frozen

120ml cream

30g butter

1 handful flat-leaf parsley leaves, picked and torn

1 handful finely grated parmesan

Salt and freshly ground black pepper



In a medium pan over a medium heat, add oil and cook garlic and thyme for one minute until fragrant.

Add wine and simmer for 20 seconds then add broad beans, peas, cream, butter and parsley and bubble until butter is melted.

Throw in parmesan at the last minute, season with salt and pepper and serve.