Recipe: Marcus Wareing's summer garden salad with goats' cheese and cumin seeds

For the salad:

100g fine beans
50g broad beans, deshelled
50g fresh peas
40g pea shoots

To plate:

4 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 tsp lemon zest
200g soft goats' cheese
1 tsp cumin seeds
Sea salt
Freshly ground black pepper

METHOD

● First prepare the artichoke hearts by putting them in a pot/ large saucepan with 1¼ litres of water.

● Add the olive oil, white wine, vinegar, garlic, fresh thyme, coriander seeds, lemon juice, ground white pepper, bay leaves and rock salt to taste.

● Cover the pot with a circle of parchment paper and bring to the boil. Simmer until just cooked and take the pot off the heat, cool and store in the cooking liquid.

● Bring a pot of water to the boil. Add the fine beans, cook for a minute and add the broad beans. Leave to cook for another minute before adding the peas.

● Remove the beans and peas and refresh in iced water. Take out of the water, drain and set aside.

● Slice the artichokes into quarters, then mix with the beans, peas and pea shoots in a salad bowl.

● For the dressing: whisk the olive oil, vinegar and lemon zest together in another bowl. Use the dressing to coat the vegetables.

● Season and serve with the goats' cheese, sprinkled with some cumin seeds.

Recipe courtesy of Great British Chefs