Butter Lettuce with Goat’s Cheese, Peas and Preserved Lemon
- 100 g (3½ oz/⅔ cup) podded peas (about 300 g/10½ oz unpodded)
- 100 g (3½ oz/½ cup) podded broad beans (about 350 g/12 oz unpodded)
- 3 preserved lemon quarters, rinsed
- 2 butter lettuces, outer leaves discarded
- 2 baby cos lettuces, outer leaves discarded
- 1 large handful mint leaves
- 100 g (3½ oz) goat’s cheese
- 60 ml (2 fl oz/¼ cup) lemon-pressed olive oil (see note)
- Juice of 1 lemon, or to taste
- Blanch the peas and beans together in a saucepan of boiling salted water for just 2–3 minutes until tender, then drain and refresh in iced water. Drain again, then peel the skins from the broad beans.
- Use a small, sharp knife to cut the pulp from the preserved lemons and discard, then thinly slice the rind into strips.
- Separate the lettuce leaves and tear some of the larger ones into pieces, then cut the hearts of the cos in half. Wash in a large bowl of water, drain well and arrange in a serving bowl. Scatter with peas, broad beans, preserved lemon and mint, then crumble the goat’s cheese over the top.
- Whisk the lemon oil and lemon juice in a separate bowl to combine, season to taste, then drizzle over the salad to serve.
- Note Lemon-pressed olive oil is made by cold-pressing halved lemons and olives together to create an olive oil infused with lemon flavour. You can buy this oil at many delicatessens and some supermarkets.