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This dish is the taste of summer on a plate and works equally well with fresh or frozen broad beans and peas. If the broad beans are much bigger than hazel nuts you could pop them out of their grey skins after cooking – a labour of love, but worth it for the brilliant colour and delicate texture of the skinned beans.

SERVES 4

250g (9oz) frozen or podded broad beans (500g (1lb 2oz) in their pods)

350g (12oz) frozen petit pois or podded peas (700g (15lb) in their pods)

2 tbsp extra-virgin olive oil

1½ tsp white or red wine vinegar

salt and freshly ground black pepper

caster sugar, to taste

200g (7oz) feta cheese, cut into 1cm (½in) cubes

about 8 good sprigs of mint, chopped

Cook the broad beans in half a panful of boiling water for 2 minutes, until beginning to soften or then add the peas, bring back to the boil and cook for a further minute or so, until tender.

Drain the peas and beans and return them to the pan. Mix in the oil, vinegar, salt, a grinding of pepper and perhaps a pinch or two of sugar to taste, if necessary. Add the feta and chopped mint and stir gently. Serve immediately, still warm, or eat it when it’s cold. It’s lovely either way.