Prep the peas and beans, blanch in salty water for a minute.
Plunge into iced water then pod the broad beans again.
To make the mint oil, blitz the spinach and mint into the oil so it is smooth then cook in a hot pan until the bubbles get bigger and all the liquid is cooked out from the spinach and the mint.
Strain through a muslin cloth, and leave to rain through naturally into a bowl.
To make the dressing put all the ingredients into a jam jar and shake well.
To assemble the salad, cook the lardo in a pan until crispy and caramelized then turn off the heat and add the peas, broad beans, radish, sugar snaps, linseeds and the mint and lemon dressing.
Finish with shaved hard goats cheese and wild garlic flowers to garnish.
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