Add the fresh or frozen broad beans to a pan of boiling salted water and cook for about 3-5 mins, add peas for the last 2 minutes, drain well and leave to cool (see tip if using frozen broad beans).
Add the olive oil and chopped mint to the peas and broad beans and season with a pinch of sea salt and some freshly ground black pepper and toss well to coat.
Add the quartered strawberries and gently toss together, transfer to a large wide salad bowl or platter or individual plates then top with the goats’ cheese, basil leaves, remaining mint leaves and then top with remaining strawberries. Sprinkle over edible flowers if using and serve with lime wedges if using.
Cook’s tip: If using frozen broad beans you may prefer to peel them after cooking as the outer skin can be tough.
Cook’s tip: leave the fresh peas raw if you prefer.