Broad beans are in season in mid spring, but frozen broad beans work just as well in this dish.
250g frozen or 500g (8 oz - 1 lb) fresh broad beans Bunch slim spring onions (scallions), trimmed and sliced on the diagonal into short lengths 1½ Tbsp extra virgin olive oil Salt & freshly ground black pepper 2 Tbsp chopped dill or parsley
1 Drop broad beans into a small saucepan of gently bubbling lightly salted water and cook for 2 minutes once they return to a gentle boil. If using fresh broad beans, remove them from their pods first and cook for 5 minutes. Drain beans and refresh with cold water until they feel cool, then remove the tough outer skins.
2 Put spring onions in a medium frying pan with oil and cook gently for a few minutes until just tender, stirring, but not coloured. Add beans and salt and pepper to taste. Heat through. Slice goat’s cheese with a hot knife. Gently toss dill through beans and spring onions and arrange cheese rounds on top. Serve.
Serve with lamb or chicken dishes, or with stuffed baked tomatoes and a grain pilaf.