Broad Bean and Mint Salad

Name: Broad Bean and Mint Salad
Ingredients: 1 or 2 tablespoons cream, thick plain yoghurt or fromage frais; 1 or 2 tablespoons cream, thick plain yoghurt or fromage frais; fresh mint; 1 or 2 tablespoons cream, thick plain yoghurt or fromage frais; salad leaves; pepper; salt; 5 tablespoons vegetable or chicken stock; 5 tablespoons vegetable or chicken stock; 2 teaspoons lemon juice, plus finely grated lemon zest; 2 teaspoons lemon juice, plus finely grated lemon zest; 2-3 tablespoons extra-virgin olive oil; 1-1.5 kg (2-3 lbs) broad beans

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

1-1.5 kg (2-3 lbs) broad beans
2-3 tablespoons extra-virgin olive oil

Lunch
Supper
Gluten-free

Method

Shell the beans, boil until tender, and, if you have the patience, pop them out of their skins.

While still warm, dress them with the next six ingredients, well mixed first, then stir in the finely chopped fresh mint.

Serve warm on a bed of salad leaves.