Spectacular sweet and savoury flavours come together in this leafy salad that wont weigh you down for your afternoon swim.
- Cook the broad beans in a large saucepan of lightly salted boiling water for 3 minutes. Drain and refresh under cold running water.
- Combine the broad beans, spinach and basil in a serving bowl.
- Place the mustard, oil, vinegar and sugar in a screw-top jar and shake until combined. Season with salt and pepper.
- Cut pears into quarters and core. Cut into thin slices lengthways.
- Add the pear and parmesan to the serving bowl. Pour over the mustard mixture and gently toss until well combined. Serve.
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Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set