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Saturday, 23 July 2011

Broadbean, Chickpea and Pepper Salad

My 11yo daughter bought some fresh broad beans home from gardening club and wanted to have them for lunch today.  Here's a simple and filling salad that we use for a light lunch, BBQ dinner side salad or weekday lunchbox feast.  It goes rather well with BBQ salmon steaks or grilled haloumi for a super quick dinner.

300g freshly podded broad beans (you can also use frozen broad beans)

pinch salt

2 cloves garlic, crushed

1 tin of chickpeas, drained and rinsed

1 red capsicum, finely chopped

1 yellow capsicum, finely chopped

2 spring onions, finely chopped

2 Tblsp olive oil

1 Tblsp lemon juice

1 tsp lemon zest

2 Tblsp chopped fresh dill

1 Tblsp finely chopped fresh coriander

Defrost the broad beans, if you're using frozen ones and carefully remove the skins.  Alternatively, simmer the fresh broad beans until tender but not over-cooked (add to boiling water and cook for about 2 minutes, or microwave them on high for 1 minute with 1Tbsp water).  Drain the broadbeans and remove the tough outer pods, if you can be bothered.  Otherwise just leave them to cool.

Mix all of the remaining ingredients together very well in a large bowl before adding the broad beans and mixing well once again. Either serve straight away or wait 15 - 20 minutes for all the flavours to develop.

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