This broad bean salad is light, flavourful and high in protein. Broad beans are in season during the summer in the U.K. and this recipe is a great way to enjoy them. They require a little work to shell and remove the outer later of the bean, but it’s definitely worth the effort.
Broad Bean Salad
Ingredients
- 8 broad bean pods (around 40g when double shelled)
- 20 g peas
- Handful chopped parsley (around 12 g)
- 1 lemon
- 2 tbsp greek yoghurt
- 1 tbsp tahini
- 1 tsp sea salt
- 1 tsp olive oil
Instructions
- Shell the broad beans by removing from the pods. Place in a pan of boiling water and boil for around 2 minutes.
- Drain the beans then run under cold water. Remove the outer shell of the beans and place them in a bowl. This can be a little fiddly but it's worth the effort.
- Add the raw peas (or you can cook in the boiling water with broad beans if you prefer) to the broad beans, add the chopped parsley, the juice of 1/3 to a 1/2 a lemon depending on your preference, a good pinch of salt, and mix.
- In a separate bowl, add the greek yoghurt, tahini, juice of 1/2 a lemon and a pinch of salt to taste. Stir well to combine.
- Add the yoghurt tahini mix to a small plate, add the bean and pea mix, drizzle with a little olive oil, and serve.
