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Broad bean, mint and pomegranate salad

Grazer2

Broad bean, mint and pomegranate salad
 
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Author: Anna
Method
  1. Shell and peel about 600g of broad beans and set them to one side.
  2. Then cut a pomegranate open and remove the seeds from one half.
  3. Finely slice 4 radishes and add them to the bowl with the pomegranate seeds.
  4. Remove the leaves from 4 sprigs of mint, finely shred and add to the bowl.
  5. Then pick the leaves from 6 sprigs of parsley and add them whole.
  6. Drop the broad beans into a pan of boiling salted water and blanch for 2-3 mins.
  7. Allow them to cool then add to everything else.
  8. At the very last minute dress everything with a glug of extra virgin olive oil and a splash of sherry vinegar.
  9. These amounts will serve four with other salads, or two as a larger portion.
  10. This is a salad full of flavour and texture with its crunchy sweet pomegranate seeds, smooth and creamy broad beans, peppery radishes and tons of herbs.
3.2.1275
 

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appetite magazine is dedicated to the taste of the North East of England. Food and drink, grown here, made here, enjoyed here by the appetite team and our readers. The magazine is published eight times a year and can be picked up free in cafes, delis, farm shops and restaurants all over the North East.

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