Ingredients

Serves 4 as a main dish

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

Dressing

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

Method

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

Notes & Variations on Broad Beans Salad

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

Veg Box Recipes Newsletter