Using two medium-sized pans boil the broad beans and peas for 2-3 minutes. Unless very young and fresh it’s a good idea to squeeze the broad beans out of their shells once cooked – you will be rewarded with a deliciously tender bean.
Cut the avocado in half, remove the stone and scoop out the flesh. Roughly chop and place in a medium sized bowl.
Poor over the lemon juice and mix well.
Now add the broad beans, peas, tomatoes and olive oil, season with salt and pepper, mix well and serve.