Broad bean, radish & Lancashire cheese salad
- 450g frozen broad beans
- 1 pack radishes, topped, tailed and thinly sliced
- 1 bunch spring onions, trimmed and sliced
- 6 tbsp olive oil
- 2 tbsp cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 200g Lancashire cheese
Add the broad beans to a pan of boiling water. Simmer fast for 5 minutes, or until the beans are tender. Drain and rinse under cold water.
Mix the broad beans with the radishes and spring onions.
Whisk together the olive oil, cider vinegar, honey and mustard. Stir into the vegetables. Crumble the cheese on top just before serving.