
Ingredients
- 2 tablespoons of basil leaves, chopped
- 1 pack of cress
- 600 g of broad beans
- 2 tbsp of olive oil
- 1 whole of lemon, finely zested
- 170 g of stilton
Method
Step 1
Cook the broad beans in a pan of lightly salted water.Step 2
Drain and refresh under cold running water for 1 min.Step 3
Toss the peeled beans with the juice and lemon zest, olive oil and seasoning.Step 4
Chill for 1 hr then toss with the Stilton, cress and fresh basil leaves.Step 5
Pack into a plastic container with a tight-fitting lid and keep chilled until ready to take on your picnic