Cashel Blue, Broad Bean, Pea, Mint, Coriander and Flaked Almond Salad 

If your broad beans and peas are small and fresh enough you can make this salad without even cooking them. Just pod and peel them, splitting the broad beans in two with a thumbnail. Or mix raw and slightly blanched beans and peas for a variety of texture. It’s a celebration of bounty in the garden, best made at the height of summer. 

SERVES 4 

Ingredients:

300g broad beans 

250g peas 

a good handful of fresh mint leaves 

a good handful of fresh coriander leaves 

1 lime 

2 tablespoons olive oil 

200g Cashel Blue 

100g flaked almonds 

Method:

Briefly blanch the broad beans and peas in boiling water, drain them and slip the broad beans out of their individual skins. 

Tear the mint and coriander leaves off their stems and mix them together in a large serving bowl with the peas and beans. 

Zest and juice the lime. Add the zest to the salad and combine the juice with the olive oil in a small jug or bowl. Blend 1 tablespoon of the cheese into the lime juice and oil to make a light dressing. Use this to dress the herbs, beans and peas. 

Toast the flaked almonds under a grill or in a dry frying pan, being careful not to let them burn. (This can happen in a split second, so watch carefully.) 

Crumble the reminder of the cheese into small chunks over the salad and top with the toasted almonds. Drizzle with the dressing and serve.