Very similar to my Big Green Salad, this one swaps peas for broad beans (if you can get your hands on them) and is slightly lighter, without the quinoa. I made it to accompany an array of tapas style dishes, like prawns, garlic and chorizo, crudites, olives, flatbreads and homemade dips – it really was quite the feast. Fresh, light and simple, it’s ideal for BBQs or as a side salad to main dishes – especially white fish!
I used fresh broad beans for this dish (but you can use frozen). And while they taste great, it is rather a time consuming job – though perfect for little hands who want to help in the kitchen! If using fresh, remove from the large shells then boil for 5 minutes, before running under cold water. Once cool enough to touch, remove the outer bean skin. You should be left with a bowl of lovely deep green beans!
80g fresh spinach leaves
100g of broad beans, deshelled
1 courgette, ribboned
2 tbsp toasted pumpkin seeds
Salt & pepper
Zest of half a lemon
To serve: 1 lemon, in 4 segments
1. Prepare your broad beans. If frozen, leave them to thaw out in a bowl of hot water, otherwise prepare according to how I have written above
2. Dry toast your pumpkin seeds in a pan, then set aside to cool
3. Using a peeler, ribbon your courgette then set aside
4. You’re now ready to build your salad: start by placing the spinach and rocket in a large bowl, followed by the courgette ribbons
5. Now add the broad beans and asparagus, chopped into 3cm pieces – I use it raw, as it adds a nice crunch and keeps all the nutrients in, though you can blanch it if you wish
6. Top the salad with the feta, pumpkin seeds, fresh mint and lemon zest, as well as a pinch of salt and a little pepper
7. Serve with a wedge of lemon