What you'll need
Serves 2 (meals)
- 1½ cups broad beans, frozen or fresh
- 50g baby spinach
- ¼ cup fresh parsley leaves
- ¼ cup fresh mint leaves
- 70g cherry tomatoes
- ¼ red onion, thinly sliced
- 1 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- Salt and black pepper
The easy bit
-
Tip: For that exotic touch, replace the lemon juice with sumac.
- Bring a pot of water to the boil, add the broad beans, bring back to the boil and cook for 1 minute.
- Pour into a strainer and run cold water over the beans until cool. Meanwhile, place the spinach, parsley, mint, tomatoes, onion, cumin, lemon juice and oil in a serving bowl and toss well.
- Peel the tough outer shell of the broad beans to reveal the bright green bean, add these to the salad and season with salt and pepper.
