Bring a pot of water to the boil, add the broad beans and edamame beans and blanch for about 2 minutes until they are tender. Drain and refresh in a bowl of iced water.
For the dressing, whisk all the ingredients together in a bowl, seasoning with salt and pepper to taste.
Heat a tiny drizzle of olive oil in a non-stick pan and fry the Parma ham slices until golden brown and crisp, turning once.
Take a large serving bowl and toss the broad beans and edamame beans in with the pumpkin seeds and inside of the pomegranates and toss together with the dressing.
Break the crispy Parma ham into smaller pieces and scatter over the salad.
Served with a White Bourgogne.
2 medium pomegranates
250 g podded broad beans
250 g edamame beans
8 Parma ham slices
Handful of pumpkin seeds
For the dressing
2 tablespoons Pommery mustard
Freshly squeezed juice of 1 lemon
6 tablespoons extra-virgin olive oil
16 basil leaves, very thinly sliced (save 12 whole basil leaves for a salad garnish)
Coarse salt and freshly ground pepper