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Salad of Broad Beans

A magnificent and very simple summer salad made with fresh young beans and peas.

ingredients

serves 4
350 g (12 oz) unshelled broad beans
350 g (12 oz) unshelled peas
4 small fresh Jerusalem artichokes
15 - 30 ml (1 - 2 tbsp) walnut oil or olive oil
15 - 30 ml (1 - 2 tbsp) lemon juice
fresh mint
salt and freshly ground black pepper

method

Shell the beans and pod the peas. If they are not quite tender enough to eat raw, put them in a pan of boiling salted water for a minute, then refresh in cold water.

Clean the artichokes, cut each into 6 and cook in boiling salted water for 5 minutes. Drain and refresh.

Make the dressing by blending the oil and lemon juice and adding chopped mint and seasoning to taste.

Toss the vegetables in the dressing and garnish with a few sprigs of mint. Serve with good crusty bread.


Variation Use drained, canned artichoke hearts instead of the jerusualem artichokes. There is no need to cook them.

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