Wednesday, 7 June 2017

Broad Bean, Courgette and Mint Salad

broad bean courgette and mint salad

This fresh tasting salad is so simple yet delicious! It has a lovely flavour and a lightness which makes it ideal for pairing with other dishes, such as as a side dish at BBQs or to incorporate into picnics. It's become my go-to dish to take along to group BBQs etc.. as it always proves so popular. If you can't get hold of fresh broad beans, feel free to use frozen- I've tested this and they work well.

Three great health benefits: boosts immunity, beneficial for digestive health, good source of fibre

Serves 4 as a side dish

Ingredients:
2 generous cups baby broad beans
3 courgettes (mine weighed 300g)
Handful of fresh mint leaves, chopped
4 tbsp extra virgin olive oil
Juice of a lemon
Sea salt & black pepper

Method:
1) Blanch the broad beans in boiling water to cook. Drain and set aside to cool.
2) Cut the ends off the courgettes but leave the skin on. Using a potato peeler, shred the courgettes lengthways into ribbons. Place in a bowl along with the cooled broad beans and mint.
3) Add the olive oil and lemon juice to the vegetables and season with salt & pepper, to taste. Stir well to combine.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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