Broad Bean Salsa

20 Minutes

〰️

20 Minutes 〰️

Serves 4

Ingredients

• 1 large handful of parsley, finely chopped

• 3 spring onions, finely chopped

• 1 handful of mint, finely chopped

• 1 cup of blanched and shelled broad beans

Dressing:

• 1/4 cup olive oil

• Zest and juice of 1 lemon

• 2 tablespoons white wine vinegar

• 1 heaped teaspoon Dijon mustard

• A big pinch of flaky salt

• Pepper, to taste

Method

Prepare the Salsa Base: In a large mixing bowl, combine the finely chopped parsley, spring onions, mint, and blanched broad beans. Toss gently to mix the herbs and beans thoroughly.

Whisk Together the Dressing: In a separate bowl, whisk together the olive oil, lemon zest, lemon juice, white wine vinegar, Dijon mustard, flaky salt, and pepper until well combined and emulsified.

Combine and Season: Pour the dressing over the herb and bean mixture, stirring well to ensure everything is evenly coated. Taste and adjust the seasoning as needed. If the salsa seems a bit dry, add a splash more olive oil to achieve the desired consistency.

Serve: Let the salsa sit for a few minutes to allow the flavors to meld together. Serve atop your chosen protein—whether it's grilled lamb chops, baked fish, or roasted chicken, this salsa adds a refreshing touch to any meal.

Notes

Ensure the broad beans are blanched and shelled correctly for the best texture. To blanch, boil them briefly in salted water, then plunge into ice water before peeling. This salsa can be prepared a few hours or even the day before. Just refrigerate and cover it until ready to serve. This resting period allows the flavours to develop further. Also, feel free to experiment with additional herbs or a dash of spice, such as chilli flakes, for an extra kick.