Spring broad bean salad

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How to make Spring broad bean salad

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:15
  • Total Time : 0:45

Ingredients

  • 2 garlic cloves, peeled
  • 2 cups (300g) fresh broad beans (see note)
  • 1/2 cup fresh peas (see note)
  • 1 bunch asparagus, trimmed, halved diagonally
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 cups watercress sprigs (see note)
  • 1/2 x 180g tub bocconcini cheese, drained, torn
  • 1 tablespoon finely shredded basil leaves

Method

  • Step 1 Bring a large saucepan of water to the boil over high heat. Add garlic. Cook for 5 minutes. Add broad beans, peas and asparagus. Cook for a further 3 to 4 minutes or until just tender. Drain. Reserve garlic. Refresh the broad beans, peas and asparagus in a bowl of chilled water. Drain. Pat dry with paper towel. Peel broad beans and discard skins.
  • Step 2 Place garlic in a small bowl. Crush with a fork until smooth. Add lemon juice and oil. Season with salt and pepper. Stir to combine.
  • Step 3 Arrange watercress, asparagus, broad beans, peas and bocconcini on a platter. Drizzle over dressing. Sprinkle with basil. Serve.

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