The season for broad bean will end soon in Poland. So let’s use the last days of broad bean in another recipe. Try our summer salad with broad bean and other colorful summer veggies in season and enjoy the last days of summer holidays.
Ingredients (serves 2):
200 g broad beans
120 g cauliflower (purple or white)
1 carrot
1 tomato
1 tbsp of vegetable oil
Dressing:
1 tbsp olive oil
1 tsp sesame oil
1/2 tsp white wine vinegar
1 tsp agave syrup
salt
black pepper
Additionally:
1 tbsp sesame seeds
Instructions:
Put the broad bean to salted water and cook for about 15 minutes (do not overcook). Drain it, leave to cool and peel. Divide cauliflower into small florets. Peel the carrot and slice it using vegetable peeler.
Heat the olive oil on a frying pan and add cauliflower and carrots. Fry for about 2-3 minutes, while tossing. Add peeled broad bean. Season with salt and pepper. Fry for about 2 minutes, stirring from time to time.
Combine all the ingredients for the dressing.
Cut tomato into eighths or half slices.
Put the veggies on a plate, add tomato and pour the dressing on top. Enjoy!
Etykiety: broadbean, cauliflower, english, gluten free, recipes, salad
