Pea and Broad Bean Salad

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Fresh, vibrant and easy to make, this Pea and Broad Bean Salad combines sweet peas, broad beans, crisp little gem lettuce and fresh mint with a tangy Dijon dressing. Perfect as a healthy side dish for spring and summer meals.

Prep Time10

Cook Time5

Total Time15

Course: Salad, Side Dish

Cuisine: British

Diet: Vegan, Vegetarian

Keyword: broad beans, dijon mustard, extra virgin olive oil, little gem lettuce, mint, peas, red wine vinegar, salt

Servings: people

Calories: 218.28kcal

Equipment

large saucepan
colander
Large bowl
small mixing bowl
Whisk or fork
Sharp knife
chopping board

Ingredients

250 g broad beans fresh or frozen
250 g peas fresh or frozen
2 little gem lettuces leaves separated and roughly chopped
1 large handful fresh mint leaves roughly chopped

For the dressing

1 tablespoon Dijon mustard
3 tablespoon extra virgin olive oil
1 tbsp red wine vinegar
0.5 teaspoon sea salt adjust to your tastes

Instructions

Bring a pan of water to the boil.
Add the broad beans and cook for 2–3 minutes.
Add the peas during the final minute of cooking.
Drain the vegetables and immediately plunge them into a bowl of ice-cold water to stop the cooking process.
Wash and dry the little gem lettuce leaves thoroughly before placing them in a large serving bowl.
In a small bowl, whisk together the Dijon mustard, extra virgin olive oil, red wine vinegar and salt until emulsified.
Drain the cooled peas and broad beans well, then add them to the lettuce along with the chopped fresh mint.
Pour over the dressing and gently toss everything together before serving.

Nutrition