Get Connected TODAY


Creamy Broad Bean Salad




1 avocado

1 cup broad beans

30g dill

1 spring onion, thinly sliced on an angle

1 large handful of green beans

4 radishes, sliced

Juice of 1 lemon

Zest of ½ a lemon

¼ cup endive, thinly sliced

Pinch Himalayan pink salt & sprinkle of pepper

1 tbsp olive oil

Pinch paprika

Chopped chilli



  1. Peel and remove the stone from your avocado. On a board, mash the avocado with a fork until smooth. Squeeze the juice of ½ a lemon over the avocado & stir through to stop it going brown. Set aside.
  2. Add a generous pinch of salt to a pan of boiling water and cook your green beans. Drain in a colander (keeping the hot water for your broad beans) and run under cold water to cool.
  3. Cook your beans in the saved boiling water for 2-3 minutes until soft, again, drain under cold water. If you like, you can then remove the outer skins of the broad beans to reveal the bright and delicious inner bean.
  4. Place the beans into a bowl with the dill, chicory, paprika, salt, pepper, finely chopped chilli and mashed avocado.
  5. Serve on a platter with the lemon zest and a sprinkle of chopped chilli.

More News

Leave a comment

Please select a wishlist category