In recent years, people’s awareness of food intolerances has greatly increased. In fact, I’m sure most people know or know of someone who has an intolerance of a certain food group. Unfortunately, greater knowledge and information has not yet resulted in wide ranges of easily available “free from” food. There has been an improvement in terms of the number of products stocked by supermarkets, shops and cafés but it’s fair to say without inspiration, having a food intolerance often makes eating more difficult and generally much less pleasurable than it would otherwise be.
My recipes are designed to let you adapt them to cater for your specific requirements and serve as the building blocks of a repertoire of you’re learning to cater for a “free from” diet, or if you are struggling for inspiration. I don’t know about you, but I have enjoyed a glimpse of sunshine over the weekend, which inspired this week’s recipe. Enjoy a last taste of summer while it lasts! Please do let me know how you get on…. bon appétit!
Broad bean, lemon & mint salad
100g Rocket leaves
100g Pea shoots
100g Lambs lettuce
150g Broad beans
10 Mint leaves (approx.)
4 tablespoons good quality fruity olive oil
1 tablespoon freshly squeezed lemon juice
Salt & pepper to taste
Optional extras (adjust according to taste and dietary requirements):
Buffalo mozzarella torn into strips
Toasted chopped almonds
Cooked, peeled prawns
Roast chicken torn into strips
Steamed asparagus spears
1.) Plunge fresh or frozen broad beans into boiling water (add a pinch of salt to the boiling water, if desired) for approximately 5 minutes until soft. Peel off the grey skins.
2.) Wash and dry the leaves, and place in a large bowl.
3.) Tear the mint leaves roughly, and add to the bowl with the broad beans
4.) Whisk the oil, lemon juice and seasoning (if desired) in a separate bowl until well mixed and pour over the salad.
5.) Add any additional extras and toss until the leaves are evenly dressed and serve immediately.