Peas were the very first vegetable in the Domaine Potager to be ready to eat, in early May. Domaine Mirabeau Hospitality Managers, husband and wife team Ben and Bea, and the Mirabeau team have spent long days lovingly restoring the walled ‘potager’ vegetable garden on Domaine Mirabeau. When we took on the Domaine, the potager hadn’t been used for years, so the weeds and grass were waist height. The team have toiled away digging up the grass and weeds, turning over the soil, adding compost to regenerate the soil, and planting seeds and plants.
Bea grew up in East Sussex in the countryside, and loved helping her parents with their allotment and little shared orchard. ‘I used to talk to the carrots at night so they’d grow big and we could feed them to the horses in nearby fields’. Bea has been FaceTiming her parents weekly, asking for their help and advice with the allotment!
Bea commented: ‘It’s great that Jeany and Stephen were keen that we took the time to restore the potager at the Domaine. It ties in so well with their eco-commitments; we know that no pesticides were used on our vegetables, there is no packaging whatsoever, the food isn’t travelling by lorry, boat or plane to get to us, and there is no waste!’
‘Every chef, including me, always dreams of having their own kitchen garden. The vegetables we grow on the Domaine get picked straight from the potager that morning, and are on the plate that same day. It doesn’t get fresher than that! You can taste that the vegetables are of a higher quality, simple as that, and it’s an absolute pleasure to cook with vegetables we’ve grown ourselves!’ Ben shares eagerly.
This gorgeous fresh spring salad is great as a light lunch, or to go with a BBQ. It goes very well with rosé, and we’d recommend pairing it with a glass of our Forever Summer. This lighter rosé, with wild strawberry and citrus aromas is a fantastic accompaniment to salads and vegetarian cuisine.
- 100g shelled peas
- 100g shelled broad beans
- 1 small bunch radishes
- 50g feta, crumbled
- Shell the peas to remove them from the pods
- Shell the broad beans, then soak in warm water for five minutes. Next, remove the tough, white outer layer to reveal the darker green part of the broad bean in the middle, which is the bit we use
- Thinly slice the radish, using a vegetable peeler or sharp knife, and leave in a bowl of iced water in the fridge
- Mix the salad dressing, keeping some of the herbs back for the garnish
- Mix the salad ingredients – radish, peas and broad beans. Add the dressing, and season with salt and a touch of black pepper. Arrange your salad prettily on a plate, crumble over the feta. Sprinkle some chopped herbs on last as a garnish.