Ingredients (7)

• 150g fresh broad beans, podded
• 150g green peas, fresh or frozen and defrosted
• 150g snow peas, trimmed, thinly sliced
• 3/4 cup fresh mint leaves
• 2 tbsp Cobram Estate Extra Virgin Olive Oil
• 1 tbsp chardonnay vinegar
• Finely grated rind of 1 lemon

Method

• Step 1 Blanch the broad beans in a saucepan of boiling water until tender-crisp. Refresh under cold running water then drain well. Peel off skins.
• Step 2 Combine peas and beans in a large serving bowl. Toss through the mint leaves. Just before serving, stir in the olive oil, vinegar and lemon rind. Season to taste.