Picking and podding broad beans is so satisfying. Although it takes a while, and you're left with very little; what you get is so delicious and precious, that you cherish every bite. I love them in salads.
Ingredients (serves 4)
for the salad -
- 5 handfuls of chopped lettuce
- 3 gherkins, chopped
- 4 dates, pitted and chopped
- 1 handful of broad beans (cooked like peas for a few minutes and left to cool)
- 1 handful of goji berries
- pumpkin seeds, sunflower seeds, linseeds and sesame seeds to sprinkle
for the dressing -
- 170ml olive oil
- 50ml balsamic vinegar
- 1 1/2 tsp dijon mustard
- a pinch of sugar
- 1 tsp worcester sauce
- salt and pepper
1. Shake all the ingredients for the dressing in a jam jar until fully mixed and pour it over the scrumptious salad.
