Salad of spring peas, beans, goat's feta and pumpkin seeds
This salad makes the most of all the beautiful spring produce around at the moment. Reducing verjuice is something we do at Bennelong to give a nice bit of sweetness and acid to the dressing.
Ingredients
200ml semillon or other white wine-grape verjuice
1 eschallot finely diced
fine sea salt to taste
50ml extra virgin olive oil
100g small snowpeas
100g sugar snap peas
50g Roman or flat beans
50g shelled peas
50g double shelled broad beans
50g roasted pepitas
100g goat's feta
small bunch mint leaves
small bunch basil leaves
Method
1. Place the verjuice into a small saucepan and reduce over a high heat until 50 millilitres remains. Place the finely diced eschallot into a small bowl. Pour the reduced verjuice over the finely diced eschallot. Add a pinch of sea salt and mix well. Add the virgin olive oil, mix well and put aside.
2. Top and tail the snow peas, snap peas and Roman beans. Bring a large pot of water to the boil and have a large pot of iced water standing by. Blanch all the peas and beans in the boiling water for one minute, strain and refresh in the iced water. Drain the iced water and place the peas and beans into a large bowl. Pour the dressing over and mix well. Place the peas and beans on a serving platter and lightly season with sea salt. Crumble over with the goat's feta, sprinkle over the roasted pepitas, garnish with mint and basil leaves.
This recipe goes well with Gilmore's roast rack of lamb recipe.
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