appetite magazine
Broad bean, mint and pomegranate salad
 
 
Author:
Ingredients
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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/broad-bean-mint-and-pomegranate-salad/