Recipe: Kate’s favourite broad bean salad


Kate Coughlan shares a simple zesty recipe using fresh broad beans.

Recipe by Kate Coughlan

INGREDIENTS
A huge plate of fresh salad greens from the garden including endive, cos, buttercrunch, green mustard, kale and cavalo nero topped with finely chopped chervil, sorrel, mint and chives.
1 cup of broad beans, podded then blanched for 4 minutes in boiling water
½ cup of feta crumbled
¼ cup of finely chopped preserved lemons
¼ cup of roasted pinenuts

METHOD
Drizzled an oil, mustard, honey and lemon dressing and over the top.

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