Broad Bean, Pea & Lemon Salad With BocconciniMake on Drop
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!
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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.
This is just one of our Insider recipes. Join us today and start cooking!