Broad bean, artichoke & asparagus salad with goat’s curd, olives & mint

Broad beans are a bit of a labour of love, what with all that podding and double podding, and that big bag that came back from the market is now just a small bowl of beans. But the sparkling green jewels are so worth it, just make sure you choose the freshest pods and discard any yellowing beans.


3 free-range eggs, room temperature
1 bunch of thick stemmed asparagus, trimmed
extra virgin olive oil
salt flakes
freshly ground black pepper
4 tablespoons goat’s curd
500 grams (single podded weight) broad beans, double-podded with the tiny ones left whole
6 pickled artichokes, cut in half
1 shallot, finely diced
bunch of chives, finely chopped
handful of mint leaves
10 black olives, regular or dried


Preheat your oven to 200°C fan forced or 220°C conventional.

Cook the eggs in boiling water for 6 minutes, refresh in cold water and peel.

Coat the asparagus in a little oil, season with salt and pepper, spread out on a baking tray and roast for 10 minutes. Arrange the hot asparagus on your serving plate and dollop on the goat’s curd.

To a large bowl add the broad beans, artichokes, diced shallot, chives and mint, season, dress with oil and toss together. Arrange this mix on top of the asparagus. Tear open the soft eggs and place around the salad, season and scatter over the olives.

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