Spring Broad Bean Salad

This healthy spring salad pairs vibrant, nutty broad beans with creamy bocconcini.

The ingredient of Spring Broad Bean Salad

• 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 tbsp lemon juice
• 1 1 2 tbsp extra virgin olive oil
• 2 cups watercress sprigs see note
• 1 2 x 180g tub bocconcini cheese drained torn
• 1 tbsp finely shredded basil leaves

The Instruction of spring broad bean salad

• 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
• 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
• arrange watercress asparagus broad beans peas and bocconcini on a platter drizzle over dressing sprinkle with basil serve

Nutritions of Spring Broad Bean Salad

fatContent: 170 646 calories
saturatedFatContent: 10 3 grams fat
carbohydrateContent: 2 9 grams saturated fat
sugarContent: 4 9 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 2 grams protein
sodiumContent: 7 milligrams cholesterol

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