Facebook Instagram Pinterest

Broad bean salad

Light summer brunch. Or even lunch, if the day is really hot.

Recipe: Broad bean salad

Serves: 2
  • 500 g of broad beans, shelled
  • 300 g of green peas, shelled (you can keep a few pods for decoration)
  • Cook broad beans and green peas.
  • Young broad beans need about 10 minutes (it should be tender, but not overcooked), young peas only about 2 minutes.
  • Remove skins from broad beans.
  • In a large bowl, combine beans and peas with the dressing.
  • Transfer salad to two bowls.
  • Place eggs on the salad. Top with freshly ground pepper.

Recipe: Lemon dressing

  • 2 tbsp. of olive oil
  • 4 tbsp. of freshly squeezed lemon juice
  • one tbsp. of finely chopped parsley
  • salt and pepper, to taste
  • Whisk all the ingredients together.

Recipe: Poached eggs

  • 2 organic eggs
  • a pinch o salt
  • one tsp. of white wine vinegar
    • Bring water to boil, add vinegar. Crack each egg to a shallow bowl. Stir boiling water to create a whirl.
    • Carefully drop the egg into th center of the whirpool. Cover the pot, remove from heat and let it poach for 3 minutes.