Cherry Tomato, Broad Bean and Avocado Salsa

Name: Cherry Tomato, Broad Bean and Avocado Salsa
Cook time: 15 min
Total time: 15 min
Cuisine: British
Ingredients: sea salt and black pepper; sea salt and black pepper; ½ bunch of fresh chopped coriander; 2 spring onions, finely sliced; 4 tbsp olive oil, plus extra to drizzle; ½ lemon zest and juice; 1 small avocado, peeled, stoned and diced; 100 g (3½ oz) cherry tomatoes, halved; 50 g (1¾ oz) fresh broad beans, blanched, shelled and skins discarded

Preparation info

Difficulty
Easy
Ready in
15 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

Ingredients

50 g (1¾ oz) fresh broad beans, blanched, shelled and skins discarded
100 g (

Europe
United Kingdom
London
Breakfast
Brunch
Condiment
Vegan
Gluten-free

Method

Bring a pan of salted water to the boil. Blanch the broad beans by cooking them for 1 minute then refreshing them under cold running water. Once they are cool, peel the beans and discard the skins.

Put the peeled beans into a small mixing bowl with all the remaining salsa ingredients. Season with salt and pepper and gently mix.