Salads

Avocado Pineapple &  Citrus Salad

Broad Bean & Mint Salad

Green Autumn Salad

Green Quinoa Salad

Marinated Mushrooms

Mediterranean Artichoke Feta & Spnach Salad

Red Salad with an Oriental Dressing

Tomato Salsa

Two Potato Salad


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(c)2005 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

Serves 8

I like this when the first broad beans appear in the late spring.  You could use frozen broad beans or even soya beans, which are available all year round.  If using fresh - don't throw the pods away but use them to make a soup (called Mish Mash soup).  If you want you can omit the oil and lemon juice and dress with a little yoghurt or even with some humus for a very high protein salad


600g(1.25 lb) of broad beans - podded
50g (2oz) of fresh parsley
50g (2oz) of fresh coriander
30g (1oz) of fresh mint
8 scallions (spring onions)
50g (2oz)  pine nuts or almonds
3tbsp olive oil
Juice and zest of a lemon

Cook the beans for 3-4 minutes in boiling salted water and then plunge into cold water, drain and pop their skins off (if the beans are really young and fresh you won't need to do this)  

Whilst the beans are cooking toast the nuts. Just fry for a minute or two in a dry frying pan.

Slice the onions and chop the herbs and combine with the lemon juice, zest, oil and some seasoning.  Now add the pine nuts and the beans, toss together easy peasy - by the way you could substitute peas for the beans.