Summer Salad & Broad bean, pea and mint hummus

A tasty salad rich in folate and B vitamins (from broad beans) which are good for your energy, brain and blood. Peas are packed with vitamin C and the antioxidant lutein which is good for your eyesight. 

It’s broad bean season and a large bag of them arrived with my veg delivery today. I absolutely love them so look forward to this time of year when they are in season. Wanting to use them all up and make the most of them I made two things today. A summer salad of broad beans, peas and herbs and a broad bean, pea and mint hummus. Both recipes are below.

SUMMER SALAD 

INGREDIENTS :

  • Some baby carrots
  • Handful of broad beans
  • 1 bunch of radishes
  • handful of peas (fresh or frozen)
  • small handful of mint
  • small bunch of chives
  • small handful of parsley
  • few handfuls of rocket/rucula leaves

For the vinaigrette : 

  • 2 tbsp white wine vinegar
  • 2 good tsp of dijon mustard
  • 1 heaped tsp of raw cane sugar
  • good pinch of sea salt
  • about 8 tablespoons of olive oil (judge this yourself as you mix it)
  • Whisk the ingredients together until smooth and emulsified 

HOW TO : 

Salad :

  • I roasted the carrots to get a caremalised taste from them
  • I boiled the peas and broad beans for a few minutes until tender
  • Chop and mix up a salad from the other ingredients then add the carrots and broad beans and peas to the plate. 

Broad bean and pea hummus 

Ingredients : 

  • 3 garlic cloves
  • large handful of cooked broad beans and 2 handfuls of cooked peas
  • Olive oil 
  • a few mint leaves
  • a few pinches of sea salt
  • lemon
  • tsp of tahini (optional) 

HOW TO : 

I didn’t really measure anything for this and just winged it so my best advice is to pop the dry ingredients and squeeze in the lemon in the mixer and slowly add olive oil whilst it’s mixing until you get a nice creamy smooth texture