The combination of soft leaves and crisp pear with buttery broad beans and Parmesan makes a delicious salad. Use shaved fennel or a crisp apple if pears aren’t at their best.
Serves: 6
INGREDIENTS
300 grams frozen broad beans
2 large handfuls rocket
1 ripe but firm pear
Parmesan for shaving
1 handful baby salad leaves
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon Dijon mustard
6 each large mint and basil leaves, roughly chopped
1-2 teaspoons honey
sea salt and freshly ground pepper
METHOD
Blanch the broad beans in a saucepan of boiling water for 3-4 minutes. Drain and cool under cold running water. Drain again and peel off the skins.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
To serve: Place the broad beans and rocket in a bowl and toss with just enough dressing to coat lightly. Thinly slice the pear and add to the salad. Transfer to a serving platter and shave over the Parmesan cheese. Scatter over the baby leaves and drizzle with a little more dressing and a grind of pepper.
Pantry note: Punnets of baby salad leaves are available at supermarkets and good fruit shops.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!