Broad Bean and Asparagus Salad
Member recipe

Broad Bean and Asparagus Salad

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Serves 8

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


    1. Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
    2. Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
    3. Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
    4. Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
    5. Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
    6. Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.

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