Broad beans, spring onions and parsley salad

Try this delicious salad when broad beans are plentiful.


Serves 4-6

200g broad beans, blanched and shelled
2 spring onions, sliced on diagonal
ΒΌ cup chopped parsley
1 clove garlic, peeled and crushed
1 chilli, deseeded and sliced
2 Tbsp olive oil

2 cups of watercress


Place the broad beans, spring onions, parsley, and watercress if using, in a bowl.
Mix the garlic, chilli and oil together and drizzle over the vegetables.
Toss gently and chill.

To blanch broad beans:
Place in rapidly boiling water for 2-3 minutes.
Remove and cool in iced water or under cold running water.
Drain well.