Saturday, January 5, 2013

Day 5 - Gathered {A month of moments}

:: Baby Broad Bean Salad ::

Shell and par boil a big bowl of broad beans until tender - around 10 minutes.  If the beans are a little more developed you may like to shell the bitter dark grey coating off - but baby beans you won't need to.

Make a warm dressing by sautéing a finely chopped chritzo, a couple of sundried tomatoes and a big pinch of dried thyme in a little olive oil.  Allow to cool slightly, then toss through the beans.  All the juice of half a lemon, pepper, salt and more olive oil to taste.
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  1. mmm, that sounds nice! we've made falafel with broad beans this week which was pretty good, and a jamie oliver salad which was a bit ho-hum, but this sounds nice and tangy x

  2. mmmm nomns!!will have to try it!


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