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Broad Bean & Mint Salad
Broad Bean and Chard Salad
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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Parve, Vegan, Dairy Free
Serves 4-6
I like this when the first broad beans appear in the late spring. Also nice as a starter
450g (1lb) broad beans
2 sticks (ribs) of celery
225g (8oz) chard leaves (or spinach)
3tbsp olive oil
Juice and zest of a lemon
Cook the beans for 3-4 minutes in boiling salted water and then plunge into cold water, drain and pop their skins off (if the beans are really young and fresh you won't need to do this)
Shred or finely chop the chard leaves
Season with a little garlic, pepper and a touch of olive oil and toss in raw .