Salad

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

Name: Cashel Blue, Broad Bean, Pea, Mint, Coriander and Flaked Almond Salad
Cook time: 15 min
Yield: 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

Cook: 15 mins
Serves: Serves 4
Difficulty: Easy
Method: No-cook

Bowl of peas and broad beans with Cashel Blue and toasted almonds

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.