Celebrating all things that come in a pod! I love the brightness and combination of flavours in this dish. It’s the perfect salad for sunny outdoor eating and packed with protein and vitamins. I have used Manchego here, but goats cheese is also good with it. I also used a lovely rapeseed oil that is infused with lemongrass, ginger and chilli (check it out at Crush foods) but you can simply add those ingredients to the dressing for the same flavour.
Ingredients
- For the dressing:
- 3 Tbsp Lemongrass, ginger and chilli oil
- Or, 3 Tbsp Olive Oil with 1 small clove crushed garlic and a pinch of chilli flakes
- 1 Tbsp Lemon juice
- Salt and pepper
- 1 Tsp agave syrup
- For the Salad:
- Half a fresh uncooked beetroot grated on the large setting
- 100g Podded and freshly blanched broad beans (fresh or frozen)
- 70g Blanched edamame beans (you can buy these frozen)
- 50g Freshly blanched petit pois
- 50g shavings of Manchego - or a few slices of goats cheese
- Seasoning.
Instructions
Blanch your beans and peas in boiling water for 2 minutes, drain and immediately rinse in cold water (and a little ice if you can to stop them cooking), set aside. If you've got frozen edamame, prepare them according to the instructions on the packet because some are pre-cooked and some are not. Chill them down too.
Pop all the dressing ingredients into a jar and give it a good shake to mix. Test the flavour and adjust it if you prefer more sweet or more acid. You can either; spiralise your beetroot (this looks fab on salads) or use a grater on the large setting to create shavings.
Pop the beans and peas in a pretty salad bowl, throw in the beetroot, mix in the dressing and then pop the cheese over it before serving up. Summer bliss in a bowl.
