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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.