BROAD BEAN AND ASPARAGUS SALAD

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Broad Bean and Asparagus Salad image

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

Provided by roobarb100

Time 15m

Yield Serves 8

Number Of Ingredients 9

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

Steps:

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

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