Broad bean chop salad

Date:29-06-2013 07:58:04 read:4

Broad bean chop salad

This broad bean salad feels like you’re doing some seriously healthy eating, and it looks like summer on a plate.

Create summer on a plate with Stevie’s broad bean chop salad recipe Photo: Rii Schroer
< >
  • Recipe

    Broad bean, yoghurt and mint soup

  • Recipe

    Broad bean falafel sandwich with tahini

  • Recipe

    Pork shoulder and broad beans with milk and sage

If your broad beans are on the large side, blanch them in salted boiling water and pop them out of their skins when cool. If you manage to get hold of smaller ones, I think they are best eaten raw.

Serves four

2 small pitta breads, halved and opened like a book

Olive oil

A pinch of chilli flakes

About 16 radishes

2 baby gem lettuces

½ cucumber

100g/4oz broad beans, removed from the pod

A handful of mint leaves

A small handful of dill

Juice of 1 lemon

100g/4oz feta

Sumac, to decorate (optional)

Preheat the oven to 200C/400F/gas 6. Drizzle the pitta breads with a little oil and sprinkle with a little chilli. Place on a baking tray and put in the oven for five minutes until they begin to crisp up. Leave to cool.

Slice the radishes and baby gems very thinly and place in a large salad bowl. Cut the cucumber into small cubes and add that to the bowl, followed by the broad beans. Tear in the herbs and break in the pitta.

Season well and add a good glug of good oil and the lemon juice. Break the feta over the top and sprinkle with sumac. Serve as a starter or as an accompaniment to grilled fish or chicken.

    Ever For Health Copy Rights 2013