Cucumber and broad bean salad with preserved lemon dressing

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

Recipe «Cucumber and broad bean salad with preserved lemon dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.