the skye gyngell roasted red onions i made last week have been adding delight to a number of dishes recently, most notably a puy lentil dish which we topped with roasted salmon and this gorgeous salad, where the fresh green taste of peas and beans worked beautifully with the smoked cheese and sweet onions.

incredibly easy to make we had this with roasted chicken thighs that had been rubbed with herbs and salt. leftovers were demolished as packed lunches the following day.

pea and bean salad with smoked scamorza and mint (serves 4, as a side)

100g broad beans (i used frozen)

100g soya beans (i used frozen)

250g fresh peas, podded

1 smoked scamorza, or 150-200g of any smoked cheese

1 handful fresh mint, shredded

juice of ½ a lemon

olive oil

3 tablespoons roasted red onions

cook the beans until they are just ready. allow to cool and mix with the peas.

cut the cheese into cubes and add to the bean mix along with the mint, lemon juice and a glug of olive oil. mix well and taste to test the balance of the dressing flavours. you want it to be quite sharp and lemony to contrast with the sweetness of the onions.

put your salad in a large shallow bowl and sprinkle the onions over the top. serve at room temperature.