This recipe, given to us by our friends at the Cookery Workshop in Frinton-on-Sea, combines just a few bold flavours to create a refreshing summer salad.
Serves 4 to 6
- 500g broad beans, shelled
- 1 bunch of radishes
- 1 red onion, finely chopped
- Good handful of freshly chopped herbs – parsley, mint, fennel, dill, oregano or any herbs that you have in the garden
- Juice of 2 lemons
- 3 tbsp of Farmer Brown extra virgin English rapeseed oil
- 1tsp ground cumin
- Freshly ground black pepper and salt
- Place the shelled broad beans in a pan of boiling water and simmer for 1-2 minutes. Drain in large colander and refresh under cold water.
- Remove the beans from their skins by gently squeezing each one with fingertips.
- Cut the radishes into wedges and mix in large bowl with the broad beans, onions, herbs, lemon juice, rapeseed oil and cumin.
- Season to taste.
- Serve with hummus and pita bread.
