Broad bean salad (salada de favas)

Credit: Alison Peake

• serves

  4

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 500 g frozen broad beans, thawed, peeled
• 1 carrot, grated
• 3 spring onions, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp red wine vinegar
• 60 ml (¼ cup) extra virgin olive oil

Instructions

Combine all ingredients in a bowl and season with salt and pepper.

As seen in Feast Magazine, Issue 13, pg73.

Photography by Derek Swalwell
  

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.