1 / 1
Fresh Spring Pea and Broad Bean Salad
Sweet peas and tender broad beans meet delicate snow pea tendrils in this bright green bowl. A simple dressing of Dijon mustard, olive oil, and chardonnay vinegar ties the raw and lightly blanched ingredients together. It's a fantastic light lunch or a crisp side dish for roasted meats during the spring months. Crumbled feta cheese adds a salty, creamy finish that perfectly balances the fresh greens. You'll love how easily it brightens up your table.
Ingredients
- 150g frozen peas
- 150g broad beans
- 75g snow pea tendrils
- 150g feta cheese
- 1 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon chardonnay vinegar
- salt and black pepper
Instructions
- 1Bring a large pot of lightly salted water to a boil. Drop in the frozen peas and cook for 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process and lock in their bright color.
- 2Boil the broad beans in the same pot for 3 minutes. Drain and rinse them under cold water, then pinch off their outer skins to expose the tender green centers.
- 3Whisk the Dijon mustard, olive oil, and chardonnay vinegar together in a small bowl. Taste the dressing and season it with salt and black pepper.
- 4Toss the cooled peas, peeled broad beans, and fresh snow pea tendrils in a large serving bowl. Crumble the feta cheese over the top, pour in the mustard dressing, and gently toss everything together.
Notes
- Variation: For a more substantial meal, thinly slice three chorizo sausages diagonally and fry in a hot pan until golden and crispy. Drain on paper towels, then toss into the salad.
- Prep tip: Peeling the broad beans takes a few extra minutes, but it's worth it for the tender texture and bright color.