Tomato Broad Bean Salad With Salsa Verde Recipes

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TOMATO & BROAD BEAN SALAD WITH SALSA VERDE



Tomato & Broad Bean Salad with Salsa Verde image

A wonderfully summery light meal. Eat on its own, with bread, other dishes as part of a mezze, or as a side. Omit the feta cheese for a completely plant-based dish.

Provided by Moorlands Eater

Categories     Main Course     Side Dish     Salad     Lunch     Light Meal

Time 1h38m

Number Of Ingredients 6

1 batch salsa verde (see Recipe Notes)
500 g broad beans in their pods
400 g tomatoes (sliced)
1 small red onion (thinly sliced)
salt & freshly ground black pepper
50 g feta cheese (optional)

Steps:

  • Make a batch of this salsa verde (see Recipe Notes below for changes to original recipe).Set aside for the flavours to meld (1 hour).
  • Pod the broad beans.Put the beans in saucepan with boiling water from a kettle and simmer until tender (depending on size and age, approximately 3-8 min).Drain the beans in a colander and cool under the running cold tap.
  • Remove the skins from the broad beans: make a nick in the skin with your thumbnail then gently squeeze until the bean pops out. Discard the skins.
  • Lay out the sliced tomatoes, onions and skinned broad beans attractively on a plate.Season lightly with salt and grind over black pepper.
  • Spoon blobs of the salsa verde all over the salad.
  • Crumble over the feta if using and serve.

TOMATO, BURRATA & BROAD BEAN SALAD



Tomato, burrata & broad bean salad image

Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad

Provided by Rosie Birkett

Categories     Side dish, Starter

Time 27m

Number Of Ingredients 16

500g tomatoes (I used a mix of sizes and colours)
1⁄2 tsp caster sugar
150g broad beans , podded
handful basil
handful chives
handful flat leaf parsley
1 tbsp tarragon
1 tbsp lovage
1 tbsp mint leaves
3 tbsp olive oil
2 tsp Dijon mustard
pinch of fennel seeds
1 lemon , zested
1 tbsp red wine vinegar
2 x 100g burrata or 2 x 125g balls mozzarella
50g hazelnuts , toasted and roughly chopped

Steps:

  • Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it - I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.
  • Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.
  • Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.

Nutrition Facts : Calories 409 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 1.9 milligram of sodium

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