Peas, beans and greens are always on hand to make this impressive warm salad inspired by my daughter Vivienne. Just add fresh herbs and dress liberally with extra-virgin olive oil and fresh lemon juice. For a more decadent dish, try adding creamy stracciatella or burrata.

500 g podded broad beans (fresh
or frozen)
500 g peas (fresh or frozen)
2 tablespoons finely chopped chives
2 tablespoons finely chopped dill
2 tablespoons finely chopped mint leaves
Sea salt and freshly ground black pepper
ΒΌ cup (60 ml) extra-virgin olive oil
50 g butter, melted
Juice 1 lemon
2 tablespoons basil leaves
Optional: 1 tablespoon grated parmesan

If the broad beans are frozen, soak them in cold water for 10 minutes before peeling off their skins, then blanch. If fresh, boil the peas for 10 minutes until soft, or blanch if frozen. Put the peas and broad beans on a serving platter. Add the finely chopped herbs and season with salt and pepper to taste.
Mix the olive oil, melted butter and lemon juice together, then dress the salad and top with the basil leaves and parmesan (if using).

T I P

For a more decadent salad, spread the base of a serving platter with 250 g fresh ricotta whipped with the zest and juice of 1/2 lemon and seasoned with salt and pepper to taste. Arrange the tossed bean salad over the top.