Recipe: Broad Bean Salad

A quick and elegant salad to make those fresh broad beans shine.

Words and recipe: Jenny Somervell

Blanche the broad beans in rapidly boiling water, until tender. Cool quickly under a cold tap, then leave to drain. Shave the asparagus into thin strips using a Y-peeler; hold the stalky end and pull the peeler down the stem.

Toss the beans and asparagus, then lay on a bed of baby spinach. Drizzle with a lime vinaigrette (or one of these delicious dressings), and top with feta and lilac flowers.

More stories you might like:

Boutique winemaker Debra Cruickshank creates special port for duck hunting season