Herby broad bean & pea salad with garlic pitta shards

This bright green fresh flavoured salad is perfect to serve with chicken thighs, or seafood such as cracked lobster, king prawns, or langoustines drizzled with a little olive oil, salt and pepper and barbecued until charred and tender.

Preparation time: 10 minutes
Cooking time: About 10 minutes
Serves: 4

Ingredients

2 pitta breads
a little olive oil
1 clove garlic, bashed lightly to loosen their skins
350g/12oz podded broad beans fresh or frozen
150g/5oz garden peas, fresh or frozen
45ml/3tbsp chopped fresh mint
45ml/3tbsp chopped fresh basil
30ml/2tbsp chopped fresh flat leaf parsley
zest and juice of 1 lemon
60ml/4 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 (00g) bag baby leaf salad

Method

To make the pitta shards, pop the pittas under a hot grill and toast for a few mins on each side until they puff up. Use a knife to separate each pitta into two thin flats. Place these back on the grill rack, brush with a little olive oil and toast again, turning until crispy and golden. Remove from the grill, cool slightly, then rub the clove of garlic all over each. Set aside.

Cook the broad beans in boiling salted water for 4 mins, drain reserving the water, then rinse the beans in a colander under cold water. Bring the water back to the boil, add the peas, bring to the boil and cook for 2 mins. Rinse these in the colander under cold water. Drain.

In a large bowl, mix the broad beans, peas, mint, basil, flat leaf parsley, lemon zest and juice, oil and seasoning to taste. Arrange the salad leaves over the base of a large platter or bowl, then spoon the beans salad on top. Break the pitta into large shards and scatter over the top of the salad before serving.