Welcome to ‘Free from’ Kitchen!

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

Serves 2


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

Toasted seeds




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.


  1. Articles are meaningful, and your blog is nice!

  2. Really tasty, quick and easy salad to make. I really like the optional extras you’ve added too – very handy! We just need some more sunny weekends to make it again … and again!Thanks for this column, Rachel

  3. I always visit this blog and every time I found such interesting post like this one. Please keep informing us.

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