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Broad bean salad


Prep time20 minutes
Cooking time20 minutes
Total time40 minutes


This simple spring salad combines broad beans with mint, garlic, lemon and cheese for a bright and fresh dish


140 g
broad beans
lemon (Zest and juice )
1 clv
garlic (chopped)
50 g
spinach, rocket and watercress
mint (A fistful of leaves picked)
Salt & Pepper
40 g
strong, hard cheese (Shaved)


  1. Bring a pan of water to the boil. Drop in the broad beans and simmer for two to three minutes, until they are tender.
  2. Drain, transfer to a bowl and add the lemon zest.
  3. Roughly chop and crush the garlic clove, using the flat blade of a chunky, sharp knife.
  4. Scoop the smashed-up garlic into a jar, add the lemon juice and oil, then screw the lid on and shake well to make the dressing.
  5. Toss the beans with the spinach, rocket and watercress, and the whole mint leaves. Dress, season with salt and pepper, and top with the cheese shavings.