SERVES: 4

INGREDIENTS 

300g bacon, chopped into 1cm pieces
2 cans butter beans, drained and rinsed
1kg broad beans, removed from their pods (try to get the biggest pods you can find!)
500g green peas in pods, peas removed from pods (or 1 cup frozen green peas)
2 cups watercress sprigs
1⁄2 cup full-fat plain yoghurt

Herby Blitz 

1/2 cup roughly chopped flat-leaf parsley
1/2 lemon, juiced 
1/2 teaspoons sea salt 
Pinch black pepper 
1/4 cup extra virgin olive oil 

METHOD

1. Bring a medium pot of water to a gentle boil.
2. While the water is coming to a boil, add a drizzle of olive oil to a large frying pan and add in the bacon. Cook for 6-8 minutes until crispy. Add in the butter beans and toss to warm through and coat in the bacon fat. Remove from the heat and allow to rest while cooking the greens.
3. Make the Herby Blitz by adding all ingredients together into a bowl, mixing until combined and leaving to marinate while finishing the rest of the recipe. 
4. Once water is boiling, add in the broad beans and boil for 2 minutes, no more! Remove them with a slotted spoon or a small colander and run under cold water to stop them cooking. Place into a bowl and set aside for podding.
5. Add the podded green peas (or frozen green peas) into the still boiling water and boil for 1-2 minutes until bright green. Drain and rinse under cool water to stop them cooking. Set aside.
6. Back to the cooled broad beans, remove the thick skin casing on each of the broad beans by squeezing or ripping the skin off. This can take some time, but makes the broad beans just so lovely for eating.
7. Divide the broad peas, peas and bacon + butter bean mix between 4 bowls. Top with watercress sprigs, a dollop of yoghurt and a generous spoon of the Herby Blitz which should be lemon-y, oily and salty enough to dress your beans. But I suggest tasting and adding more of each if needed!