Broad Bean and Asparagus Salad
Serves 8
Easy
Total time:
The simple salad is a showcase of spring's welcome first harvest. 689 kilojoules, 10g protein, 11g total fat, 5g carbs, 6g fibre, 244mg sodium - per serve
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- 1 bunch asparagus, trimmed
- 300g shelled broad beans
- 300g shelled peas
- 1 tbsp aged balsamic vinegar
- 1/4 cup (60m) extra virgin olive oil
- 1 handful of basil leaves
- 1 handful of mint leaves
- 1 handful of rocket
- 1 cup (80g) shaved parmesan cheese
Method
step 1
Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.step 2
Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.step 3
Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.step 4
Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.step 5
Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.step 6
Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.
