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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Salad

Fresh Broadbeans Salad

Quick, simple, refreshing. Just like a salad should be. Use fresh, young broad beans. If you can't find them soft enough to eat raw, cook in boiling water for the shortest time possible, and rinse in cold.

Suits: Vegetarian, Vegan, Pescatarian. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • Tomatoes
  • Onion
  • Fresh broad beans
  • Olive oil

Method

  1. Peel the broad beans, and discard any nasty looking peas.
  2. Cube tomatoes about 1 cm thick. The volume of cubed tomatoes should be roughly twice that of the peas.
  3. Chop onion(s) very finely. The amount depends on how spicy you like your salad.
  4. Mix it all together, then sprinkle generously with salt and olive oil.