Broad bean salad with mint
1.Remove pods from broad beans and cook in boiling water for 30 seconds. Peel the second layer of skin, revealing the small, pale green fava beans in the centre.
2.Finely slice off mint leaves and bang the stems with a meat mallet a few times to bring out flavour. Place mint leaves and stems into a pot of boiling water and add beans, cooking for 3 minutes. Strain and remove stems.
3.Cut prosciutto into very fine strips. Wash and tear lettuce into small pieces. Mix together the prosciutto, beans and lettuce. Dress salad and serve immediately.
4.Whisk together olive oil, vinegar and mustard. Season with salt and pepper.