This is a wonderful summer salad, bursting with the flavours of an English market garden. It makes a great light lunch or starter and goes well with a glass of elderflower cordial or sparkling wine. It’s very flexible: the broad beans could be replaced with runner beans, fresh edamame beans or courgettes. Try a soft boiled egg or strained yoghurt in place of the curd cheese. If you have them available, decorate the salad with pea shoots, mustard cress or nasturtiums.