What you’ll need

Serves 2

  • 1½ cups broad beans, frozen or fresh
  • 50 g baby spinach
  • ¼ cup fresh parsley leaves
  • ¼ cup fresh mint leaves
  • 70 g cherry tomatoes
  • ¼ red onion, thinly sliced
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • salt and black pepper

The easy bit

  1. Bring a pot of water to the boil, add the broad beans, bring back to the boil and cook for 1 minute.
  2. Pour into a strainer and run cold water over the beans until cool. Meanwhile, place the spinach, parsley, mint, tomatoes, onion, cumin, lemon juice and oil in a serving bowl and toss well.
  3. Peel the tough outer shell of the broad beans to reveal the bright green bean, add these to the salad and season with salt and pepper.
  • Energy 100 kcal
  • Protein 8g
  • Fat 4g
  • Carbs 1g
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