Pod the broad beans and the peas.

Bring a pot of water to the boil and blanch the broad beans for a minute. Remove and drain.

As the broad beans cool, pop them out of their skins. This will leave you with emerald green beans which are more delicious without the slightly bitter skins.

Heat a griddle pan and oil it lightly.

Warm a medium sized saucepan with the olive oil and saute the sliced spring onions for a minute.

Add the broad beans and the peas to the saucepan and combine.

Add the cup of vegetable stock and cook for a few minutes until the peas are tender.

In the meantime griddle the halved lettuce in two batches, cut side down. You want to lightly char but not burn the delicate green leaves. Turn with a tongs once the lettuce has a good striping on the cut side and griddle another minute or two on the other. Remove

Add the lemon zest and juice to the beans and peas mixture.

Add the chopped mint to the pan.

Plate the griddled lettuce onto a serving platter and then pour over the bean and pea mixture along with the juices and stock in the pan.

Add a glug or two of your best extra virgin olive oil along with a grinding of black pepper. I don't add salt as I find the vegetable stock salty enough.

You can serve this salad at room temperature if you prefer to get ahead.