Summer salad

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  • Serves: 6


  1. Prep the peas and beans, blanch in salty water for a minute.
  2. Plunge into iced water then pod the broad beans again.
  3. 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.
  4. Strain through a muslin cloth, and leave to rain through naturally into a bowl.
  5. To make the dressing put all the ingredients into a jam jar and shake well.
  6. 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.
  7. Finish with shaved hard goats cheese and wild garlic flowers to garnish.


  • 600g fresh podded peas
  • 600g podded broad beans
  • 300g radish, thinly sliced
  • 200g sugar snap peas, very finely sliced on the angle
  • 200g linseeds
  • 300g diced lardo
  • 300g Quicks goat’s cheese
  • Wild garlic flowers
  • For the dressing
    • 250g cider vinegar
    • 100ml lemon juice
    • 2 x diced lemon zest
    • 40g mint leaves finely diced
    • 500ml mint oil
    • For the mint oil
      • 500g spinach
      • 2 bunch of mint
      • 500ml rape seed oil

Recipe by The Gladwin Brothers

Adapted from The Gladwin Brothers