I have been obsessed with these 2 salads lately, they are so simple but so filling and delicious! I love how vibrant they are with lots of different flavours and textures!
Peas, Edamame and Broad Bean Salad
200g of freon peas
100g of frozen edamame beans
100g of frozen or fresh broad beans
1 red onion – finely sliced
A small handful of fresh dill – finely chopped
A large handful of rocket leaves
1 tbsp of olive oil
Salt and pepper to taste
Add the oil to a large pan on a medium heat. Once hot add in the sliced onion and cook for around 15 minutes. You might want to turn down the heat slightly. Cook the onion until it has significantly shrunk in size, brown and well caramelised. In the meantime add the broad beans to a pot with boiling water and cook for 5 minutes. Drain them and once have cooled off enough to handle them, peel off the skin. Add the frozen peas & edamame to the pan with the onion and cook for another 3-5 minutes. Add in the cooked braid beans and stir to combine. Season with salt and pepper and serve with the chopped dill and the rocket leaves.
New Potatoes & Green Beans Salad
500g of baby potatoes
250 of green beans – trimmed and cut in halves
A large handfuls of rocket or mixed salad leaves
1/2 red onion – finely sliced
For the dressing:
A handful of basil leaves
A handful of parsley
100ml of extra virgin olive oil
2 tsbp of apple cider vinegar
1 garlic clove
Salt & pepper to taste
Blanch the basil into some boiling water for 30 seconds, remove, squeeze the water out and add it to a blender with the rest of the dressing ingredients. Blend until smooth.
Steam the potatoes until soft. About 5 minutes before they are done add in the green beans. Drain and let the potatoes and green beans cool for few minutes. Stir in the dressing and serve with the sliced red onion and rocket leaves. Season with salt and pepper.