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It is that time of year again where we are spoilt for choice with an abundance of fresh produce and the broad bean is a delicious choice.


  1. Heat the oven to 180°C.
  2. Trim the leaves off the beetroots (do not discard, use in a mixed leaf salad) rinse the beetroots
  3. Dry and toss in the olive oil on a roasting tray and place in the oven to roast for 30 minutes
  4. Shuck the broad beans and cook in a pan of boiling water for 3 minutes, drain and plunge into cold water to chill
  5. Peel 1/3 of the individual beans out of their little jackets to reveal a bright green bean, place in a bowl, drain the remaining beans, and add to the bowl
  6. Cut the roasted beetroots in half add to the bowl and toss with seasoning, cooking oil and juices
  7. Transfer to a platter; crumble over the goat's cheese, adding a little more olive oil if wished.