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Quick broad bean salad
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Chef :
Kate CarlessQuick broad bean salad
I had some leftover broad beans from my veg box so I threw together this seasonal salad for a light and healthy summer lunch. I always remember my mum telling me the bigger broad beans weren’t tasty - she would even remove the outer shell of the beans … but I disagree. Mine were really big so I just chopped them in half, added some other lovely flavours and they were absolutely delicious.
Ingredient
Food ration :
1 personCooking time :
10 minutes
1 tbsp
pine nuts
2 handfuls
rocket leaves
1 tbsp
finely grated Parmesan
Cooking instructions
* Step 1
Chop the garlic as finely a possible and slice your beans in two if you want to. Heat a tbsp olive oil in a frying pan over a medium heat. Fry the garlic until it starts to lightly golden. Careful not to burn it. Then add the beans and fry for another couple of minutes until they just start to brown. Finally add the pine nuts and toast for 1-2 minutes until they start to brown. Remove from the heat, transfer to a bowl and set aside to cool for 5 minutes or so.
* Step 2
Once cool, add the chopped spring onion, lemon zest and juice, some pepper and finally the rocket. Give everything a good mix and serve.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
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