Broad Bean, Pea & Lemon Salad With BocconciniMake on Fresco
This is an absolutely stunning salad; it looks beautiful, it tastes amazing and it is very impressive for a dinner party. I just love it, hoping you will, too.
I have only ever had good feedback with this one, and in fact some people are surprised by how simple yet delicious it is. I guess it comes down to the quality of your ingredients. So go for the best bocconcini, but I am all for frozen peas and broad beans, despite them getting a bad wrap on some poncy cooking shows, but seriously, for this recipe? PERFECT. I do suggest you peel the broad beans though, much prettier and a better end result!
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- 500 Grams water
- 200 Grams frozen or fresh peas
- 400 Grams broad beans
- 2 Litres iced water in large bowl
- 1 Handful each basil, mint, flat-leaf parsley
- Finely grated zest and juice of 1 lemon
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- ½ Bunches chives, chopped
- pink salt flakes and pepper to taste BUY
- 8 baby mozzarella (bocconcini), coarsely torn
Place water into Thermomix bowl and bring to the boil 8 min/Varoma/ speed 3.
Blanch vegetables by placing into steamer dish and tray. Set steamer into position and steam 7 min/Varoma/speed 3.
Remove vegetables and plunge into iced water immediately. Skin broad beans if desired.
Dry Thermomix bowl and place herbs into bowl and chop 3 sec/speed 6.
Add lemon juice, EVOO and seasoning and blend 3/sec/speed 4.
Toss together with all remaining ingredients, drizzle with extra EVOO and serve with crusty bread.
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