Broad bean and spinach salad

Cooking Vegetarian Broad bean and spinach salad

Get those vegies out the freezer and give them new life in this sensational side.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Cook broad beans following packet directions. Drain. Refresh under cold water. Peel beans and discard skins.
  2. Arrange spinach, avocado and parmesan on a platter. Top with broad beans, pine nuts and parsley.
  3. Place oil, lemon juice, garlic and honey in screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Pour over salad. Serve.

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500g packet frozen broad beans
60g baby spinach
1 avocado, chopped
1/2 cup shaved parmesan or vegetarian hard cheese
1/4 cup pine nuts, toasted
1/2 cup fresh flat-leaf parsley leaves
1/4 cup extra virgin olive oil
1 1/2 tbsp lemon juice
1 garlic clove, crushed
2 tsp honey

Adv

Autors
Preparation time
20
Cooking time
4
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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