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Broad bean, pea and smoked stracciatella salad

Name: Cheesy broad bean and pea salad recipe
Yield: 6
Ingredients: 1kg fresh peas in pods (see note); 1.5kg fresh broad beans in pods (see note); 2 x 250g tubs smoked stracciatella (from delis and specialty grocers); 1 bunch mint, leaves picked; 60g pistachios, lightly toasted, roughly chopped; 20.00 ml each yellow and black mustard seeds; 100ml black mustard oil (from specialty grocers); 2 large eschalots, finely chopped; 30.00 ml nigella seeds; 1 tsp Aleppo pepper (or 1/2 tsp sweet paprika and 1/2 tsp cayenne pepper); Finely grated zest and juice of 1 large lemon

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Broad bean, pea and smoked stracciatella salad

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by Paul Farag

CHEF

Dec 05, 2023

“You can substitute fresh peas and broad beans for frozen, but nothing compares to the freshness and crunch you get from in-season beans. If smoked stracciatella is hard to source, normal is fine; you could even use any soft-curd cheese you like. I personally love to eat this with a bit of crusty bread.”

1kg fresh peas in pods (see note)
1.5kg fresh broad beans in pods (see note)
2 x 250g tubs smoked stracciatella (from delis and specialty grocers)
1 bunch mint, leaves picked
60g pistachios, lightly toasted, roughly chopped

Mustard vinaigrette

1 tbs each yellow and black mustard seeds
100ml black mustard oil (from specialty grocers)
2 large eschalots, finely chopped
1 1/2 tbs nigella seeds
1 tsp Aleppo pepper (or 1/2 tsp sweet paprika and 1/2 tsp cayenne pepper)
Finely grated zest and juice of 1 large lemon

Method

1.

For the vinaigrette, bring a small saucepan of water to the boil over high heat. Add mustard seeds and boil for 30 seconds, stirring occasionally with a fork. Drain through a fine sieve, then repeat the process three more times (doing this will remove excess bitterness from the seeds).
2.

Place mustard oil, eschalot, drained mustard seeds and 2 tsp salt flakes in a small saucepan over low heat and cook, stirring occasionally, for 8-10 minutes until the eschalot has softened but not coloured.
3.

Add nigella seeds and Aleppo pepper and stir for 30 seconds to heat through, then remove from heat and stir through lemon zest and juice. Set aside to cool in pan.
4.

Pod the peas and broad beans, keeping them both separate. If the peas are young enough, they can be eaten raw. If not, bring a large saucepan of liberally salted water to the boil over high heat. Blanch peas for 30 seconds, then use a slotted spoon to transfer to iced water to stop them cooking. Repeat with the broad beans. If the broad beans are small and young, you don’t have to pod them a second time from their skins.
5.

Spread stracciatella over a wide-based serving tray. Combine vinaigrette, peas, broad beans and mint in a large bowl and toss gently. Spoon over the stracciatella and serve sprinkled with pistachios.