Minted Asparagus Salad with Broad Beans and Salami

(Serves 2)

Ingredients

• 750g broad beans in their shells
• 1 bunch of asparagus
• 6 slices of Salami
• 3-4 sprigs of garden mint
• 3 tbsp olive oil
• The juice of half a lemon
• 1 tsp sugar

Method

Pod the broad beans to yield 200g and cook in boiling salted water until tender (I find that once they float to the surface, they are done) and drain them. Peeling the cooked beans is not essential, but is well worth the effort, and this is done by gently squeezing the beans between your fingers.

Snap the asparagus spears at their most tender point by bending them between the thumb and forefinger of each hand and slide the asparagus gently into a large pot of boiling salted water. Cook until just tender – about 4 minutes, then drain carefully.

Mix the beans and asparagus together in a mixing bowl. Cut the salami into thick lengths, coarsely chop the mint and toss together with the asparagus and beans.

In a small bowl whisk together the olive oil, lemon juice and sugar and taste for salt and pepper. Spoon the dressing over the salad, gently toss everything together and divide between two plates.

Suggested wines to complement this recipe

2008 Joseph Ryan - from the Wairarapa - good clean green stuff. Not acidic and agrressive - just what has made us famous.

2008 Limestone Creek - from Waipara - the second label of the Greystone Vineyard. Good fresh flavours - stones, guavas and limes!