Spring saladPrint Recipe
300g asparagus, trimmed and sliced on a sharp angle into 3-4 thin spears
200g french beans, topped
300g broad beans (fresh or frozen)
50g baby spinach leaves
1 shallot, peeled and very thinly sliced
1 red chilli, finely diced
½ tsp sesame oil
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp sesame seeds, toasted
1 tsp nigella seeds
Bring a large pot of water to a boil and blanch the asparagus for two to four minutes, depending on thickness – you don't want them cooked to very soft. With a slotted spoon, transfer to a bowl of ice-cold water. Add the french beans to the boiling water, blanch for five minutes and transfer to the asparagus bowl. Drain both well, then dry with a clean kitchen towel. Blanch the broad beans in the same water for two minutes, drain, refresh and dry, then remove and discard the skins by pressing each bean gently between finger and thumb.
Put all the greens in a large bowl and add all the remaining ingredients and half a teaspoon of salt. Stir gently, taste, add more salt if you like, and serve at once.
- Recipes Delicious also with Pancakes Babette (17/04/2016) It's spring time again and beans and asparagus are back in the shops. Looking for something new I kind of stumbled over this recipe. It was a bit of work, especially the broad beans. But it was worth every minute! We also felt like pancakes today and combine the warm salad with herby pancakes (wild garlic, spring onions, parsley), Everybody was delighted! Thank you very much!
- Recipes Delicious Susann (06/04/2016) I have not used Nigella seeds or sesame seeds in salads before. I also normally add vinegar... For once my salad did not taste just like any other I make. It is a very nice crunchy and filling salad. I made a bit much and when I ate the remaining salad the next day I slightly warmed it up... worked really well for me!
- Recipes Great way to serve greens linda (29/12/2015) Had never used broad beans before so they were a bit of a revelation. They work really well in this salad and the sesame and nigella seeds are a lovely touch. It's a fiddly dish to make but it has a wow factor that makes it worth the trouble.