Description
Lovely light and healthy salad, goes perfect with salmon dishes.
Ingredients
2 cups broad beans
1 cup frozen peas
2 tbsp cup olive oil
1/4 cup lemon juice
1 tsp caster sugar
Sea salt and freshly ground black pepper
6 cups baby watercress or salad greens of your choice
3 small or 2 large avocados, sliced
350g buffalo mozzarella, torn into chunks
200g feta, crumbled
3/4 cup fresh mint leaves
2 tbsp roughly chopped dill
1/2 teaspoon chilli flakes
3-4 tbsp dukkah
Directions
1. Bring a medium pot of water to boil and fill a sink with cold water. Drop the broad beans into the water and cook just until the water comes back up to the boil. Drain and put straight into the cold water with a few ice cubes.
2. Gently pop the beans from their pods and refrigerate to keep fresh. Boil a second lot of water and drop in the peas for 1 min, then drain and refresh under cold running water.
3. Add to the beans with a few sprigs of mint (remove before serving) and refrigerate in a covered container.
4. Whisk together the olive oil, lemon juice, sugar, salt and pepper.
5. To serve: layer onto a platter- first the watercress, then avocado, mozzarella, beans and peas, feta, remaining mint and dill. Drizzle with lemon dressing and sprinkle with dukkah and chilli flakes.
Enjoy!
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