I just love this time of year, when there are fresh broad beans to pick from the garden!
Here is a salad to celebrate delicious broad beans.
Broad Bean and Walnut Salad
Broad beans, lightly cooked
Red onion, finely sliced
Spring onion, finely sliced
White Radish, finely sliced
Walnut pieces, toasted
Vinaigrette made with walnut vinegar*
This would work so well with a light fresh goat or sheep’s cheese, like feta! For my meat-eater I served it with some slivers of serrano ham and rosette sausage.
I had it on a pile of green leaves with some Cantal cheese and sliced tomato.
I haven’t calorie counted it as I didn’t weigh the ingredients, but it is the sort of healthy food that can be part of any day of eating.
*vinegar aromatised with walnuts is a common ingredient here in South West France, where walnuts grow happily. If you can’t find it, then you could use some walnut oil to get that lovely nutty flavour.
I used white radish as the red radishes looked a bit wilted in the shop, but they would be so pretty in this salad.
Hazelnuts would work too, as an alternative to walnuts.