It is meant to be Summer, although the weather seems to have a different opinion. Hopefully the sun will soon decide to reappear. Even though the sun has not been out much it has been really warm and muggy. When it is warm I never feel like eating much or spending a lot of time cooking. Salads are a great option for summer dining. You can basically throw anything together, add some tasty dressing and have a lovely meal in minutes. Broad bean salad in lemon dressing was a result of throwing a few ingredients together. It is a quick and tasty salad and a great way to use up leftover vegetables.
Recently Sainsburys asked me if I would like to take part in their salad challenge. Sainsburys want to inspire people to be more creative with their vegetables and create more inspiring salads with different ingredients. They have seen their sales of vegetables rise recently. The most popular vegetables to show a rise are avocado (147%), asparagus spears (118%), broccoli (40%), courgettes (30%) and bunched beetroot (25%). They have teamed up with food artist Amber Locke, who has over 100k followers on instagram, to create some gorgeous summer salads. Broad bean salad in lemon dressing is my creation for this challenge.
Broad bean salad in lemon dressing
Isn’t it funny how vegetables seem to come in and out of favour? When I was a child broad beans were commonly served and were my granddad’s favourite bean. My mum always used to serve broad beans with the Sunday roast when my grandparents were coming for lunch. These days they are much harder to find.
Broad beans are also known as Fava beans, famously enjoyed by Hannibal Lecter with a nice chianti in film Silence of the Lambs. The beans are sweet and delicious with a creamy texture so it is easy to see why they are a favourite. They are in season for only a short time so make the most of them while they are fresh.
Broad bean salad in lemon dressing is so simple to make. Cook some peas and broad beans or use leftover ones from another meal. The secret is in the dressing. The mixture of lemon juice and olive oil with chopped up herbs makes a tart but tangy accompaniment for the beans. Serve with some cold meat and some crusty bread and you have a perfect simple and easy lunch.
Broad bean in lemon dressing recipe
- 200 g peas podded
- 400 g broad beans podded
- Finely grated rind and juice of 1 lemon#2 tbsp olive oil
- 60 g mint
- 60 g parsley
- 60 g chives
- Place the peas in boiling water and blanch for 1-2 minutes until bright green.
- Rinse the peas and set aside to cool
- Put the broad beans in boiling water for 2-3 minutes until bright green.
- Rinse the beans and set aside to cool.
- Chop the herbs coarsely.
- Combine the herbs, beans and peas in a large bowl.
- Mix the lemon juice, rind and olive oil together.
- Pour over the salad and mix together
The salad would also make a perfect side dish at a barbecue, along with some mushrooms a la Grecque and Gado Gado salad. It would add colour to the table and be more interesting than the standard dishes of coleslaw and potato salad. Of course there is nothing to stop you serving these as well and giving your guests more choice.
Why not pin this recipe to make later?
Do you have any favourite salad recipes? Let me know below.