British summertime is when garden vegetables are in their prime, and the peppery punch of a Schiaparelli-pink watermelon radish is the perfect accompaniment to buttery broadbeans and tender pea shoots.
½ tsp Maldon Sea Salt
2 tbsp crème fraiche
2 tbsp milk
1 tsp sugar (or honey)
Zest from 1 lemon
½ garlic clove, grated
150g sugar snap peas
100g broad beans
1 tbsp chopped flat-leaf parsley
1 tbsp chopped chives
Small handful of mint leaves, chopped
1 tbsp lemon juice
80g pea shoots
½ watermelon radish (or 80g ordinary radish), peeled and cut into matchsticks
1 carrot, peeled and cut into matchsticks
Juice from ½ a lemon
Extra herbs to garnish
Extra-virgin olive oil or cold-pressed rapeseed oil, to serve
1. Fill a pan with 300ml of cold water. Add the quinoa and salt, boil, then simmer for 20 minutes until the water is absorbed. Set aside.
2. Crumble the feta into chunks and soak in water for 10 minutes. Drain well, dry with a kitchen towel and place in a food processor.
3. Add the crème fraiche, milk, sugar, lemon zest and garlic, then blitz until very smooth. Chill.
4. Cook the sugar snap peas and broad beans in boiling water for 2-3 minutes. Refresh in cold water, drain and pat dry.
5. Add the herbs and lemon juice to the quinoa and taste. Season with salt and pepper.
6. Arrange the pea shoots and quinoa on a plate, and add the whipped feta, vegetables and herbs. Drizzle with oil, garnish and serve.
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