Name: Broad bean and goat’s cheese salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground fennel; 1/2 teaspoon hot paprika; 1/3 cup (55g) almond kernels; 1 egg white, beaten lightly; 1/4 cup (60ml) olive oil; 1 tablespoon lime juice; 1 tablespoon finely chopped fresh mint; 1 cup (120g) fresh or frozen (thawed) shelled broad beans; 1 stalk celery (150g), trimmed, sliced thinly; 1/2 cup loosely packed fresh mint leaves; 1/2 small red onion (50g), sliced thinly; 120 gram soft goat's cheese, crumbled

Ingredients

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground fennel

1/2 teaspoon hot paprika

1/3 cup (55g) almond kernels

1 egg white, beaten lightly

1/4 cup (60ml) olive oil

1 tablespoon lime juice

1 tablespoon finely chopped fresh mint

1 cup (120g) fresh or frozen (thawed) shelled broad beans

1 stalk celery (150g), trimmed, sliced thinly

1/2 cup loosely packed fresh mint leaves

1/2 small red onion (50g), sliced thinly

120 gram soft goat's cheese, crumbled

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease and line oven tray with baking paper.

2.Combine spices in small shallow bowl. Dip nuts in egg white then in spice mixture to coat; place on oven tray.

3.Roast nuts about 10 minutes, stirring occasionally, until browned; cool.

4.Meanwhile, to make minted lime dressing, combine olive oil, lime juice and finely chopped mint in a screw-top jar; shake well.

5.Combine beans, celery, mint leaves, onion and dressing in medium serving bowl; sprinkle with nuts and cheese.

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Ingredients

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