Chilled vignarola of broad beans and peas with mint

Ingredients

For 1 serving

• Broad beans135 g
• Peas135 g
• Spring onions2
• Mintto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

In season: April – June

Method

1. Wash the spring onions, trim the roots and tougher leaves and slice them thinly.
2. Heat the oil in a pan over medium-low heat and sweat the spring onions for 2 minutes, until soft and translucent.
3. Add the broad beans and peas with a splash of water, cover and cook over medium-low heat for 6 minutes, until tender but still bright green.
4. Meanwhile wash and dry the mint and tear the leaves.
5. Turn off the heat, season with salt, stir in the mint and let it cool in the pan for a few minutes before serving.