Broad Beans and Spinach Salad



  • Broad Beans – 400 gms, shelled
  • Baby Spinach Leaves – 100 gms
  • Extra Virgin Olive Oil – 1/3 cup
  • Fresh Lemon Juice – 2 tblsp
  • Parmesan Cheese – 50 gms, shaved or grated
  • Black Pepper – ground


  1. Bring a large pot of lightly salted water to the boil.
  2. Cook the broad beans for about 4 minutes.
  3. Drain and keep aside to cool.
  4. Remove the outer pod of the beans.
  5. Mix the beans with the spinach leaves and pile onto plates.
  6. Whisk the oil and lemon juice together.
  7. Drizzle over the salad.
  8. Scatter with the cheese and season with ground black pepper.
  9. Serve.
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