Minted Broad Bean Salad
Minted Broad Bean Salad is a fresh and vibrant side dish made with tender broad beans, fresh mint, preserved lemon, and olive oil. It is a light Mediterranean-inspired salad that pairs perfectly with tagines, grilled meats, or seafood.
Equipment
- large saucepan
- Measuring spoons
- Mixing bowl
- serving bowl
- slotted spoon
Ingredients
- 2 tablespoons olive oil
- 750 g fresh or frozen broad beans podded
- Finely chopped rind of 1 preserved lemon
- Juice of 1 lemon
- Sea salt and black pepper to taste
- Small bunch fresh mint finely shredded
Instructions
- Fill a large saucepan with water and bring it to a boil.
- Add the broad beans and cook for 4 minutes until tender.
- Drain and rinse under cold running water.
- Transfer the beans to a serving bowl.
- Add the olive oil, lemon juice, most of the preserved lemon rind, and most of the mint.
- Toss gently until well coated.
- Season with sea salt and black pepper.
- Garnish with the remaining preserved lemon rind and fresh mint.
- Serve immediately or lightly chilled.
Notes & Wine Advice
Recipe Notes
Large broad beans can be peeled after cooking for a smoother texture and sweeter flavor. This salad tastes even better after resting for 15 minutes before serving. Serve as a side dish with Moroccan tagines, grilled lamb, chicken, or seafood. Leftovers can be refrigerated for up to two days.Wine Advice
A chilled Sauvignon Blanc or dry Vermentino pairs beautifully with the fresh herbs and citrus flavors. For a non-alcoholic option, serve with sparkling lemon water and fresh mint.Nutrition values
Calories: 145 kcal | Carbohydrates: 14 g | Protein: 6 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 0.2 mg | Sugar: 3 g