Broad Bean & Tangerine Salad

This is a light, fresh and summery salad - very easy and quick to make and cholesterol-loweringly good for you too. I am definitely no Alan Titchmarsh, and my broad bean crop in the garden has been consistently rubbish for the last few years... but this year my (slightly aggressive) over-planting of broad beans has definitely paid off, and we have been fairly inundated with the things... This salad is only one brilliant thing to do with them!


  • Salad Leaves
  • Broad Beans
  • 2 Tangerines
  • Cherry Tomatoes
  • Red Onion
  • Fresh Herbs

Blanch your Broad Beans by putting them in a bowl or mug, covering them with boiling water and leaving for 20 mins or so.  Once cool enough to handle, you can pop them out of their pods

NB – if you are using baby Broad Beans, you don’t need to pod them – just blanch them for five minutes!

Peel and slice your Tangerines (removing any pith)

Chop the Tomatoes and Red Onion

I only had some pretty ropey looking salad leaves from the garden which I hid under the other chopped ingredients on a large plate

Drizzle with a little Extra Virgin Oil and a squeeze of Lemon.  A tiny sprinkle of Raspberry Vinegar is good too

(You could make a dressing with juice of 1 tangerine, drizzle of Extra Virgin Olive Oil and 1 large tsp Dijon Mustard)

Excellent with fish (devilled mackerel or flounder would be good) or with something vegetarian (like chickpea fritters?).  A pilav would be great too…

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