Lunch To Go: Spring Greens


This lunch is packed full of spring green goodness and is grain and gluten free. A green bean and bacon salad with lettuce wraps of goats cheese and walnuts dressed in honey .There is something otherworldly about creamy goats cheese and a good honey, it is one of my favourite food combinations. Mixed with a few walnuts and encased in a boat of a little gem lettuce leave and you have something really wonderful but stupendously simple.

I almost feel guilty calling this a recipe, as the cooking is minimal, it is more of a construct. But one with such wonderful flavours and taste I would feel guilty if I didn’t share it.

The green pea and bean salad again is very straightforward but full of flavour.  When eating the bean salad with a friend for lunch at the weekend, he remarked he would buy tubs of stuff if he could. High praise indeed.  I hope you enjoy it too.


Spring Lunch 


makes 2 lunches

  • a splash of extra virgin olive oil
  • 4-5 rashes of streaky bacon or pancetta (ideally organic)
  • 1 1/2 cups, 192 grams of frozen petit pois
  • 1/12 cups, 192 grams, of frozen podded broad/fava beans
  • 2 x tablespoons of extra virgin olive oil
  • 1 x tablespoon of red wine vinegar
  • 2 x tablespoons of finely chopped mint
  • Maldon or alternative sea salt and ground pepper to season
  • 65g, 2/3 of a cup, 2.40z, of soft goats cheese cut into thin strips
  • 1 x little gem heart lettuce washed and broken in to separate leaves
  • 1 x small hand full of walnuts
  • runny honey (preferably organic)
  • generous pinch of Maldon or other sea salt



  1. heat some extra virgin olive oil in a pan and gently fry your bacon or pancetta until a little golden (2-3 mins) and then cut in to small strips and put to one side
  2. bring a pan of water to the boil, once boiling keep the water boiling and add the frozen broad beans for 4 mins, then add the peas and boil together for 1 final minute together.
  3. drain and run the beans and peas under cold water for a min or so
  4. mix the oil and red vinegar together and add the bacon to the peas and beans
  5. Dress the beans, peas and bacon with the mixed oil and then mix in the chopped mint and season with salt and pepper
  6. Divide the goats cheese across the leaves, scatter with the walnuts and then drizzle the honey over the top.  Enjoy!

Notes: The green bean salad will keep in a fridge for up to 3 days covered. The goats cheese lettuce wraps will keep for 12 hours covered.  



6 Responses to “Lunch To Go: Spring Greens”

  1. Serena

    A lovely light and fresh meal! I love peas and fava beans…and I can definitely relate to the top picture! 🙂

  2. Lindsey

    I had this for my lunch today, it was yummy and there were some very envious work colleagues. Will definitely have again x


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