By Loveday Why
Garden Pea and Broad Bean Salad
I love this season! Early Summer foods are some of my favourites. Popping bright peas from their pods and beans from their furry nests is such a pleasure. The crisp sweet heritage peas and rich broad beans in this salad are lightly blanched and coated in a dressing that includes a spring onion/garlic cross that we grew this year.
On a bed of salad leaves from the glasshouse and topped with an egg from our chickens, this is the first ever completely homegrown dinner we have enjoyed. It tasted so good!
(Serves 1)
a large handful of peas
a large handful of broad beans
bed of mixed leaves
1 free range poached egg
for the dressing:
2 tbsp olive oil
1 tbsp apple cider vinegar
1/2 a root of spring onion/garlic cross (you could use just 1 clove of normal garlic instead)
generous grind of Himalayan salt
grind of black pepper
Shell the peas and beans, add to a small pan and cover with boiling water for 3 – 5 minutes until lightly blanched and al dente. Meanwhile, prepare the dressing by finely grating the spring onion/garlic and whisking in a jug with the other ingredients. Drain the peas and beans and, while warm, coat in the dressing. Arrange the leaves on a serving dish and pile the peas and beans on top. Add a poached egg and an extra grind of pepper.
Loveday is a writer, healer and coach. She offers in person and distant Rahanni energy healings and is currently leading workshops in movement, meditation and writing practices from Studio Tula, Dunedin. You can find more of her simple, nourishing recipes and vibrant, heart-led living on her website Wild and Good.
