cooking with nothing

Green broad bean salad with mint and coriander

Here’s an easy salad that’s perfect for a take-to-work lunch. I’m slowly broadening my food combining limitations so this one includes two fats instead of one, and both beans and seeds. If you’re sticking to the strict rules, it’s simple to cut it back to one of each. Just take your pick! Or you can substitute in fresh peas for the broad beans and still keep the seeds. Cooking the broad beans with kombu aids digestion.

Serves 4

• 1 cup x dried broad beans, soaked overnight
• 1 piece x kombu 
• 1 x broccoli head, cut into small florets
• 4 handfuls x lettuce leaves or greens of your choice
• 1/2 x telegraph cucumber, grated
• 2 x avocados, sliced
• 1/2 bunch fresh mint, finely chopped
• 1/2 bunch fresh coriander, finely chopped
• Sea salt and black pepper, to season

For the dressing:

• 1/4 cup x sesame yoghurt (or sesame butter)
• 2 TBSP x apple cider vinegar
• 2 TBSP x flaxseed oil
• 1 tsp x ground cumin
• 1 x garlic clove, crushed

Drain the broad beans from their soaking water and cover with fresh water. Cook with the piece of kombu until tender (about half an hour or so). Remove the kombu and wait until the beans are cool enough to handle. You’ll need to pop them out of their shells if they’re not pre-shelled.

Steam the broccoli florets until just tender (those with no digestive issues can leave them raw if they prefer) then leave to cool. Toss together the green leaves, broccoli, cucumber and broad beans.

Combine the dressing ingredients in a jar and shake to mix. Pour over the salad, garnish with half a sliced avocado, and finish with sea salt and black pepper.

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