Harvesting the very last of the broad beans (also called fava beans) I planted out in winter called for a summer solstice celebratory salad that would tempt the usually broad bean shy family members!
After shelling, steaming for a few minutes & immediately running under cold water, the beans were ready for me to pop out of their skins - yielding around 2 cups of the bright green beauties.
Then I added:
4 medium beetroot - cooked, peeled & cubed
1 bunch asparagus, sliced & 2 C frozen baby peas - steamed & then run under cold water
1 cup french green lentils, rinsed & cooked until tender
Baby spinach or salad greens, herbs from the garden - think basil, mint, coriander.
1 C walnuts, toasted
150g goat feta, crumbled
And the dressing - usually I make a big batch in the blender of 1 C olive oil, 1/2 Clemon juice/apple cider vinegar blend, I T honey and loads of garlic.
Assemble the ingredients on a large platter with the spinach/salad greens at the base, and drizzle over the dressing before serving. Happy Summer Solstice!