Bistro Bumpkin

We have recently bought a saucepan, and taken a small cast iron griddle up to the allotment, so we can cook a bit better. And get that harvest, to pan, to stomach time down.

The first proper allotment meal was our first pea, bean, mint and feta salad of the year. This was a staple last summer, but the broad beans and peas seem to be a little later this year.

It involves lightly boiled peas and broad beans. These are cooled a little and the outer white skin removed from the broad beans. I warmed the pittas on the griddle (well more burnt them really).

Collected plenty of mint. We had the amount in the photo each. The plates came from the site skip, they are in perfect condition so I have no idea why they were there.

And plenty of salad leaves (Saladin lettuce in this case). And then mix, add oil and vinegar and eat. Enjoy!