The combination of soft leaves and crisp pear with buttery broad beans and Parmesan makes a delicious salad. Use shaved fennel or a crisp apple if pears aren’t at their best.
Serves: 6
INGREDIENTS
300 grams frozen broad beans
2 large handfuls rocket
1 ripe but firm pear
Parmesan for shaving
1 handful baby salad leaves
Dressing
4 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon Dijon mustard
6 each large mint and basil leaves, roughly chopped
1-2 teaspoons honey
sea salt and freshly ground pepper
METHOD
Blanch the broad beans in a saucepan of boiling water for 3-4 minutes. Drain and cool under cold running water. Drain again and peel off the skins.
Dressing: Place all the ingredients in a food processor and blend until smooth. Season.
To serve: Place the broad beans and rocket in a bowl and toss with just enough dressing to coat lightly. Thinly slice the pear and add to the salad. Transfer to a serving platter and shave over the Parmesan cheese. Scatter over the baby leaves and drizzle with a little more dressing and a grind of pepper.
Pantry note: Punnets of baby salad leaves are available at supermarkets and good fruit shops.
Related Content
RecipeFarro Salad with Broad Beans and Preserved Lemon
Article by Claire Aldous
RecipeBroad Bean, Beetroot and Green Bean Salad with Watercress Pesto
Article by Claire Aldous
RecipeRoast Chicken with Grapes and Thyme
Article by Claire Aldous
RecipeWatercress and Witlof Salad with Fresh Pear and Honeyed Walnuts
Article by Claire Aldous
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!