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Spring broad bean salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Vibrant broad beans and creamy bocconcini combine in a healthy spring salad.
Ingredients:
  • 2 garlic cloves, peeled
  • 300g broad bean
  • 125.00 ml fresh peas (see note)
  • 1 bunch asparagus, trimmed, halved diagonally
  • 21.00 gm lemon juice
  • 27.30 gm extra virgin olive oil
  • 500.00 ml watercress sprigs (see note)
  • 1/2 x 180g tub bocconcini cheese, drained, torn
  • 20.00 ml finely shredded basil leaves
Instructions:
  • 1. Boil a large saucepan of water. Add garlic and cook for 5 minutes. 2. Introduce broad beans, peas, and asparagus, and cook for an additional 3 to 4 minutes until tender. 3. Drain, saving the garlic. 4. Plunge the vegetables in chilled water for a quick refresh. 5. Drain and pat dry with paper towel before peeling and discarding the broad bean skins.
  • Start by placing the garlic in a small bowl and crushing it with a fork until smooth. Next, add the lemon juice and oil, then season with salt and pepper. Finally, stir everything together until well combined.
  • Lay out watercress, asparagus, broad beans, peas, and bocconcini on a platter. Drizzle with dressing and sprinkle with basil before serving.

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