Broad Bean

Creamy Broad Bean Salad


[wpurp-searchable-recipe]Creamy Broad Bean Salad – – – [/wpurp-searchable-recipe]


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


  • 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.
  • 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.
  • 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.
  • Place the beans into a bowl with the dill, chicory, paprika, salt, pepper, finely chopped chilli and mashed avocado.
  • Serve on a platter with the lemon zest and a sprinkle of chopped chilli.
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