Name: Broad bean, pinenut and rocket salad
Cook time: 30 min
Total time: 30 min
Ingredients: 3 cup frozen broad beans (fava beans); 1/4 cup roasted pine nuts; 40 gram coarsely chopped baby rocket leaves; 1 tablespoon coarsely grated parmesan cheese; 1 tablespoon extra virgin olive oil; 2 teaspoon lemon juice; 1/2 clove garlic, crushed; small basil leaves

Ingredients

3 cup frozen broad beans (fava beans)

1/4 cup roasted pine nuts

40 gram coarsely chopped baby rocket leaves

1 tablespoon coarsely grated parmesan cheese

1 tablespoon extra virgin olive oil

2 teaspoon lemon juice

1/2 clove garlic, crushed

small basil leaves

Method

1.Cook broad beans in boiling water about 2 minutes; drain. Cool in iced water; drain. Peel away grey-coloured outer shells.

2.Combine beans with pine nuts, rocket leaves and parmesan cheese in large bowl; refrigerate.

3.Meanwhile, combine olive oil, lemon juice and garlic in small bowl; season to taste. Just before serving, add dressing to salad; toss gently to combine.

4.Spoon salad into twelve ⅔-cup (160ml) glasses; top with small basil leaves and flaked parmesan cheese.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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