Vegetable Salad With Goat Cheese

• 9 oz shelled fava beans
• 9 oz peas, shelled
• 9 oz thin green asparagus, trimmed, chopped
• 9 oz green beans, trimmed
• 4 None spring onions, sliced diagonally
• 1 tbsp extra virgin olive oil, plus extra to serve
• 1 clove garlic, finely chopped
• 3.5 oz goat feta cheese, crumbled
• 1 tbsp chopped fresh dill

1. Blanch fava beans in boiling salted water for 2 mins. Shock in ice water until cool then make an incision in the rounded part of beans and peel. Set aside.
2. Blanch peas, asparagus, green beans and spring onions for 2-3 mins, until bright green but still crisp. Shock in ice water until cool. Drain.
3. Combine oil and garlic in a frying pan over low heat. Add vegetables and season. Cook gently for 1-2 mins to warm through. Remove from heat.
4. Arrange vegetables on a serving platter. Sprinkle with feta and dill. Season to taste and drizzle with extra oil. Serve.

beans, peas, green asparagus, green beans, spring onions, extra virgin olive oil, clove garlic, feta cheese, dill

Taken from recipes-plus.com/api/v2.0/recipes/33755 (may not work)