BROAD BEAN & RADISH SALAD
I saw this wonderful salad in Tunbridge Wells in the summer and rushed home to make my own version.
Here it is:
150g of fresh young broad beans
70g of radishes
2-3 tablespoons of fresh herbs – use a mix of basil, parsley, marjoram/oregano, mint, thyme.
Extra Virgin Olive oil
Grated rind of a lime and the juice of half a lime.
Sea salt and freshly ground black pepper
This will serve 2 people as a side salad.
Shell the broad beans and if they are on the large side you need to slip them out of their outer coat. I then like to steam them for about 3-5 minutes (either in a colander over hot water or in a steamer). Refresh under cold water. And allow to cool.
You can leave the radishes whole if they are nice and small, but cut them into halves or quarters if they are bigger than your thumb nail.
Prepare the dressing by chopping up the herbs. I find that the easiest way to do this is to put all the herbs in a mug and scissor them. You can then add the olive oil directly into the cup along with the grated lime rind and juice. Give it a good mix with a fork or a small whisk.
Mix the beans and radishes together. This looks particularly nice on a platter rather than in a bowl and pour over the dressing. Enjoy!