Michelle'sFreeFrom Broccoli Salad with Broad Beans
Wheat, gluten, corn, nightshade, soya, dairy, egg & nut free
Fresh broad (fava) beans are not around for very long but are delicious. It is a bit of a fiddle skinning the beans but well worth the effort. If you cannot get fresh you can still make the salad quite successfully with frozen broad (fava) beans.
I am afraid that this is a bit of a radicchio month but the lovely red contrasts so well with the green of the broccoli and beans.
If you wanted to make this salad more substantial you could serve it with some lightly boiled eggs (still soft in the middle so only 4–5 minutes) or with some parma ham or smoked fish.
2–3 heads broccoli, broken or cut into small florets
200g / 7oz fresh podded broad (fava) beans
sea salt and freshly ground black pepper
2 tbsp cider vinegar
4 tbsp olive oil
1 small head of radicchio
Steam the broccoli florets for a couple of minutes only to slightly soften the stems (but not long enough for them to lose their colour) then remove from the steamer and turn into a dish.
Drop the beans into the steamer and steam for a maximum of 2 minutes.
Turn them out and ‘pop’ them out of their skins – break the skin at the non- stem end and just squeeze. The beans inside are a beautiful vibrant green.
Mix them gently into the broccoli and dress with the salt, pepper, vinegar and oil.
Chop or tear the radicchio roughly and mix it carefully into the salad.
Serve at room temperature.
Serves 6 – per portion
103cals – 4g protein
8g total fat – 1g sat / 5.5g mono / 1g poly
3.5g carbohydrate of which 1g sugar
3g fibre – trace sodium / trace salt
Good Source of: Vitamin C & folate
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