VegBox Recipes

Broad Beans Salad

This is an unusual way of serving broad beans, but makes a lovely change. This is a peppery salad, making the most of the freshest early summer ingredients.


Serves 4 as a main dish

  • 150g rocket leaves
  • 10 radishes
  • 2 medium tomatoes
  • 1 cup shelled broad beans
  • 150g lettuce leaves


  • 2 tablespoons olive oil
  • 1 tablespoon cider or white wine vinegar
  • 1 level teaspoon Dijon mustard
  • ½ teaspoon honey or sugar


  1. Cook the broad beans in boiling water for about 5 minutes (depending on the size of the beans), until tender.

  2. Wash the rocket and salad leaves and dry thoroughly. Tear them into fork-sized pieces and arrange on the serving plate.

  3. Wash the radishes and trim the stalks and roots. Chop the radishes and arrange on top of the salad leaves.

  4. Wash the tomatoes and cut them in half. Use a teaspoon to scoop out the seeds and then chop the flesh roughly. Scatter the flesh on top of the salad leaves.

  5. Drain the broad beans and cool in cold water. Then add to the salad.

  6. Mix the dressing ingredients together until well blended (this is easiest in a screw-top jar).

  7. Pour the dressing on top of the salad.


Time From Cupboard-To-Table

About 10 minutes.

Notes & Variations on Broad Beans Salad

If you don't have any rocket, young spinach also works well with this salad.


Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!

Subscribe now


Rate It!

Have you tried this recipe? Tell us what you think of it.


Find more recipes


Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge