Cucumber and broad bean salad with preserved lemon dressing

Cooking Salads Cucumber and broad bean salad with preserved lemon dressing

And just like that, a side dish turns into your lunch.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Using a vegetable peeler, peel cucumbers lengthways into ribbons. Place cucumber in a sieve set over a bowl. Set aside for 30 minutes to drain.
  2. Meanwhile, place asparagus and beans in a heatproof bowl. Cover with boiling water. Stand for 2 to 3 minutes or until asparagus is bright green and just tender. Drain. Refresh under cold water. Drain.
  3. Meanwhile, combine yoghurt, garlic, 1/2 the preserved lemon and 1 tablespoon water in a bowl. Season with salt and pepper.
  4. Peel broad beans and discard skins. Place asparagus, beans, onion, mint, dill and remaining preserved lemon in a bowl. Toss to combine. Arrange cucumber and asparagus mixture on a serving platter (see notes). Drizzle with dressing. Serve.

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4 Lebanese cucumbers
2 bunches asparagus, trimmed, halved lengthways, cut into thirds
2 cups frozen broad beans
1/2 cup plain reduced-fat Greek-style yoghurt
1 small garlic clove, crushed
3 tsp finely chopped preserved lemon rind
1/2 small red onion, halved, thinly sliced
1/2 cup fresh mint leaves
1/4 cup fresh dill sprigs

Adv

Autors
Preparation time
45
Cooking time
5
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Salads
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