This is a lovely fresh salad that goes so well with the whole grain mustard dressing I think.
Broad beans are in season again as we head into spring in Western Australia and I really don’t mind shelling and skinning them, it’s rather therapeutic when you have the time!
I like to make this salad ahead of time to allow the flavours to develop and for sheer convenience!
Leftover salad is great in wraps.
500g shelled broad beans
3 spring onions, finely sliced
3 tablespoons chopped fresh mint
2 tablespoons chopped roughly fresh dill
1 tablespoon whole grain mustard
2 teaspoons cider vinegar
3 tablespoons olive oil
saltand freshly ground pepper
Bring the quinoa and water up to the boil and simmer covered for 15 minutes. Let the quinoa sit with the lid still in place until cool.
Meanwhile, bring a pan of water up to the boil and cook the broad beans, 2-3 minutes.
Drain into a sieve and then cool under running water.
Once the beans are cool enough to handle, slip off the outer skins.
In a large bowl combine the cooled quinoa, skinned beans, spring onions, mint and dill.
Combine the dressing ingredients and pour over the salad, mix through.