Page title and description
- 200g cherry tomatoes, halved
- 200g French beans, topped and tailed
- 100g sugar snap peas,
- 50g mixed salad leaves
- 50ml good vinaigrette
- Slipcote soft sheep's cheese
- 40g hazelnuts, toasted and chopped
- handful fresh parsley or chervil, chopped
- salt and pepper
Prep time: 10 min
Cooking time: 5 min
Step 1You can leave the tomatoes raw but they are lovely slowly cooked at 150°C/Gas 2 for an hour with oil, salt and pepper.
Step 2Lightly blanch the French beans in boiling water for 3 minutes and cool in cold water. Drain and slice into thin angled strips.
Step 3Keep the sugar snaps raw, just remove the stringy edges and cut them in half length-ways along the natural line to reveal the neat row of baby peas.
Step 4Throw the tomatoes, sugar snap peas and beans with the salad leaves and dressing.
Step 5Crumble over the sheep's cheese, hazelnuts and chopped herbs.