- Bring a pot of water to the boil, add the broad beans, bring
back to the boil and cook for 1 minute.
- Pour into a strainer and run cold water over the beans until
cool. Meanwhile, place the spinach, parsley, mint, tomatoes, onion,
cumin, lemon juice and oil in a serving bowl and toss well.
- Peel the tough outer shell of the broad beans to reveal the
bright green bean, add these to the salad and season with salt and
Tip: For that exotic touch, replace the lemon juice with