Plunge the broad beans into a saucepan of rapidly boiling water and cook for 4 minutes. Add the snow peas and cook for a further minute. Drain, refresh under cold water and drain again.
To make the dressing, put the oil, lemon zest and juice, mustard, honey, chopped dill and black pepper in a large mixing bowl. Whisk well.
Add the broad beans, snow peas, rocket and lamb's lettuce to the dressing and toss to coat well.
Divide the dressed vegetables among four serving plates. Scatter the peach slices over the top, then add the cottage cheese. Sprinkle with the flaked almonds and a little cayenne pepper. Garnish with dill sprigs and serve.
Some more ideas…
*Top this salad with nectarines or fresh apricots in place of the peaches. *Use ricotta instead of cottage cheese. *Serve with warmed sunflower seed, walnut or pumpkin bread for a well-balanced and delicious lunch. *To toast flaked almonds, spread them in a single layer under a grill or in a dry frying pan. Cook the almonds for a few minutes until they are fragrant and browned.
*Cottage cheese is a great source of B vitamins. *Fresh peaches are a good source of vitamin C and provide some betacarotene.