Broad bean salad
This salad is packed full of summer freshness. It serves 4 as a light bight or starter and 2 for a mains.
Ingredients
- 500 g Broad beans, fresh or frozen
- 300 g Peas, fresh or frozen
- 200 g Spinach
- 1 cup Mint
- 1/2 cup Fresh spinach finely chopped
- 80 g Fetta, crumbled
For the vinaigrette
- 50 ml Olive oil
- 1 tbsp Apple cider vinegar or white wine vinegar
Instructions
- Whisk together the ingredients for the vinaigrette, then set aside.
- Cook your broad beans and peas by boiling until just cooked. Drain and set aside.
- Once cooled, toss with the remaining ingredients and serve with a drizzle of the vinaigrette.
Nutrition
Nutrition Facts
Broad bean salad
Amount per Serving
Calories
617
% Daily Value*
Fat
15
g
23
%
Trans Fat
7
g
Cholesterol
28
mg
9
%
Sodium
631
mg
27
%
Potassium
1656
mg
47
%
Carbohydrates
86
g
29
%
Fiber
23
g
96
%
Sugar
20
g
22
%
Protein
40
g
80
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.