Broadbeans, peas and broccoli salad

Person Author: Maaike Calender July 10, 2015 Posted No Tags Comment No Comments


yes a salad!

Double podded broadbeans get cold so quickly anyway when you’re peeling them, and with this heat it’s just another great way to use up some produce.

For the dressing:

2 tablespoons of pesto from a jar (or freshly made if you prefer)

2-3 tablespoons of lemon juice

1 tablespoons of (olive) oil

salt and pepepr to taste.


for the salad:

podded peas

broadbeans podded

1 head of broccoli in small florets



bring salted water to the boil.

when the water boils, put in your broccoli and  boil for 5 minutes, then add the peas and cook for another minute.

take out with a slotted spoon and run under cold water to stop the veggies from cooking.

bring water back to the boil and boil the broadbeans for about 10 minutes depending on their size.

drain and run onder cold water also.

now peel the bitter outer layer of the broadbeans, this is optional, but mine really benefitted from being double podded.


to make the dressing put all ingredients in a bowl and stir well.

If needed use a bit more lemon juice to cut through the oily taste. it must have a nice fresh zing.

incorporate the veggies to the dressing and refrigerate until use.


If you want to make a meal out of this salad consider adding feta and canned tuna or a boiled egg.






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