Step 1

Put the potatoes in a large saucepan. Coverwith cold water and place over a high heat.Bring to the boil, then add the sea salt flakes.Cover with a lid, reduce to a simmer and cookfor 15-20 minutes, until the potatoes are tender.Use a slotted spoon to remove the potatoesfrom the water and place in a bowl. Dress with1 tbsp oil and the lemon juice, then toss. Setaside to cool completely

Step 2

Return the water to the boil and add thefrozen petits pois and broad beans. Cook for3-4 minutes, then drain into a colander andrun under cold water to halt the cookingand cool completely.

Step 3

Tip the peas and beans back into the emptypan and use a potato masher to gently crushthem. This stops them falling to the bottomof the salad. Add the crushed vegetables andlemon zest to the dressed potatoes and seasonwith black pepper. Toss together.

Step 4

Slice the radishes thinly, then pile up, a fewat a time, and cut into fine matchsticks. Ripany larger mint leaves. Combine most of theradish and mint with the vegetables, gentlytoss together, then tip onto a serving dish. Using 2 teaspoons, scatter the cheese insmall pieces over the salad. Sprinkle overthe reserved radish and mint. Drizzleover the remaining 1 tbsp olive oil, thenfinish with freshly ground black pepper.