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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.