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.

Nutrition Facts

Servings 2


Amount Per Serving
Calories 617
% Daily Value *
Total Fat 15g24%
Trans Fat 7g
Cholesterol 28mg10%
Sodium 631mg27%
Potassium 1656mg48%
Total Carbohydrate 86g29%
Dietary Fiber 23g92%
Sugars 20g
Protein 40g80%

Vitamin A 570%
Vitamin C 90%
Calcium 163%
Iron 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Prep Time20 mins
Total Time35 mins
Yields2 Servings

Ingredients

500 g Broad beans, fresh or frozen
300 g Peas, fresh or frozen
200 g Spinach
1 cup Mint
½ 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

Method

1

Whisk together the ingredients for the vinaigrette, then set aside.

2

Cook your broad beans and peas by boiling until just cooked. Drain and set aside.

3

Once cooled, toss with the remaining ingredients and serve with a drizzle of the vinaigrette.