I recently had a Japanese-styled salad and fell completely head over heels for it! The main ingredient was broad beans, which are a great favourite of mine. They’re in season at the moment and if you’re lucky enough to grow them, they’re at their sweetest and best straight from the plant.
Broad beans have a robust flavour and are highly nutritious; full of phosphorous, vitamin A and C and are notably rich in protein. They can be eaten raw (best young & peeled), or steamed, boiled or stewed. Broad beans are very popular in Portugal and I grew up with them as a part of my everyday diet.
I love podding fresh broad beans, splitting open the sturdy green pods to reveal beautiful pale beans sitting in downy softness. This salad calls for raw broad beans and it’s easy to remove their pale skin, exposing the bright green bean within. It can take some time to peel a lot of beans if you’re making the salad for a few people but believe me, it really is worth it. So stick on the radio and sing away whilst you pod and peel!
Crunchy Green Salad
(Serves 1 or 2 as a side dish)
500g Broad beans (in their pods). Removed from pods and peeled.
50g Sugar snap peas
1 small Courgette, sliced thinly (I find it easier to use a vegetable peeler than a knife)
1 small Chili
Fresh coriander (a handful)
Dressing
2 Tbspns Rapeseed oil
1 Tbspn White wine vinegar
Dash of Sesame oil
Dash of Soy Sauce
Toss together all the salad ingredients.
Mix the dressing ingredients and adjust to your taste.
Drizzle the dressing all over the salad and serve.
Apart from peeling the broad beans, this is really quick to make and it tastes so fresh and crunchy. Delicious summery flavours and a great accompaniment to fish or chicken.
| What's Next? | If you enjoyed this you'll love: |
|---|---|
 Get EB daily free in your email Subscribe via our RSS feed Leave a comment and have your say |
|
O comments on "Crunchy green salad"
Comment Now!