Serves:

2

Description:

A nutritious salad that is ideal for a bar-b-que or buffet meal.

Ingredients:

• 350g broad beans (weighed after shelling – approx 1 kg in pod)
• 3 free-range eggs
• half cup chopped flatleaf parsley
• half cup chopped mint
• 2 teaspoons capers

Dressing:

• Half red onion, finely diced
• 1 clove garlic, finely chopped
• 3 tablespoons extra virgin oilive oil
• 1 tbsp lemon juice
• sea salt
• freshly ground black pepper
• Nasturtium flowers

Method:

1. Bring 2 pots of lightly-salted water to the boil. In one hard-boil the eggs (10 minutes), then lift eggs out with a slotted spoon, run under the cold tap and tap the shell. Drop the broad beans in the second pot of water for 3 minutes, drain through a colander, quickly rinse with cold water, drain again and then slip off the outer skins.
2. Peel the eggs and chop roughly and place in a bowl. Add the peeled broad beans to the bowl. Add herbs and capers and mix.
3. In a small bowl combine the olive oil, garlic, onion and lemon juice. Mix well, season with salt and pepper and pour over the bean salad. Mix well then spoon the salad onto a platter and decorate the platter with a few washed nasturtium flowers.

Recipe by: Stephanie Alexander

Website: www.kitchengardenfoundation.org.au