This Summer salad is the perfect accompaniment to any meat or fish dish. It’s light, fresh and super easy to make.
300g green beans, washed and trimmed
2 bunches fresh asparagus, trimmed
300g bag frozen broad beans
Large handful fresh mint leaves, washed
100g shaved Parmesan cheese
Juice of a large lemon
Drizzle of EVOO
Sea salt and cracked pepper to season
Place the frozen broadbeans in a bowl of warm water and allow to defrost, then slide the beans from their skins by gently squeezing one end until they pop out. (Note: kids love this bit, so get them involved!)
Drain the beans and set aside
Steam the green beans in the microwave or steamer for approx 2 1/2 mins until they’re just cooked, but still a little crisp, refresh in cold water immediately and drain
Trim the asparagus by simply holding it with two fingers at one end and gently snapping. It will naturally break at exactly where it needs to get rid of the woody end.
Cut asparagus in half and cook over a high heat with a small amount of olive oil until glossy and still a little crisp
Once cooked, squeeze half the lemon over asparagus, season with salt and pepper and set aside to cool slightly
While asparagus is cooling, place green beans and broadbeans in a bowl, squeeze remaining lemon juice over amd season with salt and pepper
Add Parmesan cheese
Add the cooled asparagus, including the juices from the pan
Tear the mint leaves roughly and add to the salad
Toss together to coat and add a small drizzle of olive oil if desired
Arrange beautifully on a platter to serve
This dish also goes beautifully with leftover Christmas ham!
Or to make it a balanced vegetarian meal, add a time of drained cannelloni beans