Broad bean salad

August 5, 2013 By Sandy

broad beans salad with mint, parsley and lemon — Broad bean salad

Broad bean salad

Plenty for 4 good servings.

375g of frozen broad beans or 300g fresh shelled broad beans
1 tbs lemon juice
2 tbs light olive oil
1 tbs chopped fresh mint
2 – 3 tbs chopped fresh parsley
Salt to taste

Depending on how much time I have I peel the individual beans (whether they are fresh or frozen, unless your fresh beans are really small and tender). Peeled or unpeeled, the salad is delicious – undoubtedly the peeled ones are sweeter!

Bring a pan of water to the boil – do not add salt unless you have peeled the broad beans.
Add the beans to the boiling water (no need to defrost frozen beans)
As soon as the water returns to the boil, drain the beans.
Transfer immediately to a bowl and add the lemon juice and olive oil.
Stir gently from time to time until cool.
Stir in the herbs and add salt to taste.

This salad is best served at room temperature.

It will keep for 3 days in the fridge.

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