Vegetable Salad With Goat Cheese - cooking recipe

Ingredients

9 oz shelled fava beans
9 oz peas, shelled
9 oz thin green asparagus, trimmed, chopped
9 oz green beans, trimmed
4 None spring onions, sliced diagonally
1 tbsp extra virgin olive oil, plus extra to serve
1 clove garlic, finely chopped
3.5 oz goat feta cheese, crumbled
1 tbsp chopped fresh dill

Preparation

Blanch fava beans in boiling salted water for 2 mins. Shock in ice water until cool then make an incision in the rounded part of beans and peel. Set aside.
Blanch peas, asparagus, green beans and spring onions for 2-3 mins, until bright green but still crisp. Shock in ice water until cool. Drain.
Combine oil and garlic in a frying pan over low heat. Add vegetables and season. Cook gently for 1-2 mins to warm through. Remove from heat.
Arrange vegetables on a serving platter. Sprinkle with feta and dill. Season to taste and drizzle with extra oil. Serve.