Pea and Bean Salad with Herbs and Baked Goat Cheese

Ingredients

• 150 g young thick beans (pitted)
• 150 g young green peas
• 250 g mixed herbs (e.g. parsley, watercress, chervil)
• 1 bunch spring onions
• 1 tbsp honey
• 5 tbsp olive oil
• 3 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 12 small goat cheese tarts

Instructions

1. 1.

   Boil plenty of water in a pot. Cook the thick beans for 5 minutes, add the peas and simmer for another 3 minutes. Drain the legumes in a sieve, rinse with cold water and let them drain. Wash the herbs, shake off excess moisture and pluck the leaves.

2. 2.

   Clean the spring onions, wash them and slice into rings.

3. 3.

   Whisk together honey, olive oil and white wine vinegar to make the dressing. Season with salt and pepper.

4. 4.

   Combine the herbs, legumes and spring onions in a bowl with the dressing (leave 3 tbsp for serving) and mix well. Divide onto plates.

5. 5.

   Place the goat cheese tarts on a baking sheet lined with parchment paper and drizzle with the remaining dressing. Bake under a preheated grill on the second rack from above until golden brown, about 3 minutes. Serve immediately atop the herb‑bean‑pea salad.