SALADS
Broad Bean, Rocket & Almond Salad
A lovely salad, perfect for Spring/Summer, showcasing fresh, buttery, broad beans which have such a short season. It’s light, but also full of deeper interesting textures and aromas from the fresh oregano, garlic and flaked almonds. Other beans such as cannellini or butter beans can be used if broad beans are not available.
INGREDIENTS
20 pods of broad beans
2 red onions sliced thinly
2 garlic cloves crushed
1 bunch of fresh oregano
4 tablespoons olive oil
Juice of one lemon
1 cup flaked almonds
1 punnet of cherry tomatoes
4 large handfuls of rocket, baby
spinach or other salad greens
Optional cubed fetta
D R E S S I N G
4 tablespoons olive oil
4 tablespoons red wine vinegar
1 lemon juiced and zest
Salt and pepper to taste
Whisk all together in a jug
METHOD
STEP 1
Bring a large pot of water to a boil, add the broad beans in their pods and simmer until just tender (around 7 minutes). Remove from pot and cool.
STEP 2
While beans are simmering put oil into a large frypan and sauté the onion and garlic until soft.
STEP 3
Add lemon juice, oregano and cherry tomatoes, toss together and remove from heat.
STEP 4
Once broad beans have cooled, remove from the pod and remove the outer layer (double shell). This will leave you with a lovely green, tender bean.
STEP 5
Arrange the rocket in a bowl and toss through the onion, garlic, oregano and tomatoes. Top with the beans and flaked almonds. Drizzle over dressing.
