Broad bean salad with mint & pea shoots

Broad bean salad with mint & pea shoots

By
From
The Islands of Greece
Serves
4
Photographer
Steven Joyce

This salad tastes of spring and the year’s first broad beans are often eaten during Lent in Greece. Don’t skip skinning the beans, it makes all the difference to the end result. If you want to make it heartier, add fresh blanched peas, goats’ or sheeps’ cheese, or curd cheese.

Ingredients

Quantity Ingredient
200g shelled fresh or frozen broad beans
pinch salt
pinch freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 teaspoon lemon juice
50-100g pea shoots
1 tablespoon tiny or torn mint leaves

Method

  1. Place the beans in a pan of salted boiling water. Return to the boil and cook for 2 minutes. Drain and refresh in cold water. Pop the beans out of their skins.
  2. Whisk the olive oil, lemon juice and salt and pepper together. Toss the pea shoots, skinned beans and mint together with half the dressing (you can add more as necessary). Serve straight away.
Tags:
The Islands of Greece
Rebecca
Seal
Greek
Greece
Europe
European
Mediterranean
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