Avocado, Broad Bean and Goat’s Cheese Salad

I have seen a few iterations of salad with these components – the thing I love about this version is the addition of both crumbled salty feta and torn milky fresh mozzarella to contrast the peppery watercress, fresh herbs and sweet peas and beans. The final touch is a sprinkling of chilli flakes and dukkah for heat and texture.

Serves 8

Recipe by Sarah Tuck

Photography by Sarah Tuck

From issue #69

Nov. 14, 2016

ingredients

2 cups broad beans
1 cup frozen peas
few sprigs ...

Method

Bring a medium pot of water to boil and fill a bowl with cold water and a few ice cubes. Drop the broad beans into the water and cook just until the water comes back up to the boil. Take ...

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