Another lovely salad from ” Cook” by Thomasina Miers.
Ingredients
- 650 g baby broad beans fresh or frozen
- 1/2 Cucumber peeled. seeded and diced
- 2 celery sticks diced
- a handful chopped fresh mint
- grated zest of a lemon
- 100 g crumbled goats cheese or feta cheese
- 1 quantity French dressing with shallots
- 1 plump garlic clove peeled and crushed
Servings:
Instructions
- Cook the broad beans in boiling salted water for about ten minutes until they are tender. Drain and rinse in cold water to refresh.
- Slip the broad beans out of their skins and mix them gently in a bowl with the cucumber, celery, mint and lemon zest.
- Break up the goats cheese into small pieces and sprinkle in to the salad.
- Whisk the french dressing with the crushed garlic, then pour over the salad and toss carefully.
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