Broad bean, pinenut and rocket salad

The perfect side salad for a romantic dinner.

  • 30 mins cooking
  • Makes 12 Item
  • Print


Broad bean, pinenut and rocket salad
  • 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


Broad bean, pinenut and rocket salad
  • 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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