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Broad bean and spinach salad
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Prep Time:
20 minutes
Cook Time:
4 minutes
Total Time:
24 minutes
Revitalize frozen veggies for a sensational side dish.
Ingredients:
  • 500g packet frozen broad beans
  • 60g baby spinach
  • 1 avocado, chopped
  • 125.00 ml shaved parmesan or vegetarian hard cheese
  • 62.50 ml pine nuts, toasted
  • 125.00 ml fresh flat-leaf parsley leaves
  • 56.88 gm extra virgin olive oil
  • 31.50 gm lemon juice
  • 1 garlic clove, crushed
  • 14.40 gm honey
Instructions:
  • Prepare the broad beans according to the package instructions. Drain the beans and cool them in cold water. Peel the beans to remove the skins.
  • Lay out spinach, avocado, and parmesan on a platter, then sprinkle broad beans, pine nuts, and parsley on top.
  • In a screw-top jar, combine oil, lemon juice, garlic, honey, salt, and pepper. Secure the lid tightly and shake well to mix. Drizzle the dressing over the salad and enjoy!

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