Moroccan Broad Bean Salad

Serves 2 (meals)

  • 1½ cups broad beans, frozen or fresh
  • 50g baby spinach
  • ¼ cup fresh parsley leaves
  • ¼ cup fresh mint leaves
  • 70g cherry tomatoes
  • ¼ red onion, thinly sliced
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons olive oil
  • Salt and black pepper
  1. Bring a pot of water to the boil, add the broad beans, bring back to the boil and cook for 1 minute.
  2. 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.
  3. 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 pepper.

Tip: For that exotic touch, replace the lemon juice with sumac.

  • Energy 418kJ
  • Protein 8g
  • Fat 4g
  • Carbs 1g

3 Reviews


Sat Dec 14, 2013 at 10:54 PM

wow!! this sounds amazing. will definitely try this one with its different spices!! I d like to try this with the bacon like mentioned!!


Tue Oct 02, 2012 at 12:43 PM

soooo good. my husband's favourite salad at the moment.


Sun Aug 28, 2011 at 1:56 AM

Trim and grill some bacon until crispy... leave to go cold... break into pieces and add to this salad.

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