Radish and broad bean salad

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
  1. 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.
  2. Remove the beans from their skins by gently squeezing each one with fingertips.
  3. Cut the radishes into wedges and mix in large bowl with the broad beans, onions, herbs, lemon juice, rapeseed oil and cumin.
  4. Season to taste.
  5. Serve with hummus and pita bread.

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