Broad Bean and Pumpkin Salad

Broad beans are a great source of dietary fibre which is beneficial in the prevention of colon cancer, reducing high
cholesterol levels and maintaining a healthy weight.  A rich source of folate and other B vitamins.

Ingredients:

500gm pumpkin, cubed
500gm broad beans, shelled
200gm spinach
1 bunch of asparagus
1/2 red onion, diced
1/2 half bunch coriander, finely diced
1/4 cup pumpkin, sunflower and sesame seeds
100gm feta cheese
2 tbs olive oil
Juice of half a lemon

Directions:

  1. Preheat oven to 180 degrees – roast pumpkin for 20 minutes or until soft – add seeds for the last 10 minutes.
  2. Cook broad beans in boiling water for 2 minutes, add asparagus for the last minute.  Drain and run under
    cold water.
  3. Combine spinach, onion, coriander in a bowl, add pumpkin, seeds, broad beans and asparagus.
  4. Dress with oil and lemon juice and crumble feta on top.
  5. Enjoy!

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