Broad bean, Turkish sheep's cheese and herb salad

Serves 4

I'm lucky to have a selection of great Turkish food stores on my doorstep that are open for most of the day and night. You can buy virtually anything at any time of the day, from goat's tripe to giant African snails. One of my favourite Turkish shop ingredients, however, is fresh sheep's cheese, which I have used in this recipe. You help yourself from in the fridge; it's somewhere between feta and a fresh ewe's milk cheese.

300g podded weight of young broad beans
A handful of small rocket leaves, washed and dried
The leaves from a few sprigs of mint, washed and dried
A few sprigs of coriander, washed and dried
1 fresh sheep's cheese weighing about 200g

For the dressing

The juice of half a lemon
1tbs white wine vinegar
80ml extra virgin olive oil
Salt and freshly ground black pepper

Cook the broad beans in boiling salted water, drain and leave to cool. Whisk all of the ingredients together for the dressing. Toss the broad beans, rocket and herbs in the dressing and season. Arrange on plates and break the cheese into nuggets on top.