Ingredients:

2 kgs fresh broad beans, podded to give 500 g
1 cupfresh peas
1/4 cupextra virgin olive oil
1 lemon, juiced
salt and pepper, to taste
1 handful mint leaves, to garnish

Method:

1. Cook the broad beans in a saucepan of salted boiling water for 2 minutes. Add the peas and cook for a further 2 minutes until tender. Plunge the beans and peas in a bowl of ice water. Drain.
2. Squeeze the broad beans to remove them from their skins, discarding the skins
3. Place the broad beans and peas in a bowl. Add the extra virgin olive oil, lemon juice, salt and pepper and toss to combine.
4. Garnish with mint to serve