Feast Norfolk Magazine
By Ellen Mary
Serves Four
INGREDIENTS
1 handful of chopped mint leaves
1 bunch of dill
1 thinly sliced fennel bulb
1 sweet red pepper
200g of pomegranate seeds
350g of freshly picked broad beans (equally as good if you are using frozen beans)
As much freshly picked rocket as you would like to add
For the Dressing
Zest and juice of 1 lemon
5tbsp of olive oil
2tbsp of cider vinegar
1tbsp of mustard
Method
1. Cook the quinoa as per packet instructions and set aside
2. Cook the broad beans in a saucepan of water, bringing it to the boil before adding the beans. Make sure you have removed them from their pods! Cook for about 2 to 3 minutes, drain and then place into a bowl of cold water
3. Double pod them by removing the tender green beans from the thicker skin by gently squeezing the bean
4. Toss all of the mint, dill, fennel, pepper, and pomegranate in a bowl, add the broad beans and pumpkin seeds mixing everything together
5. Add in the quinoa ensuring it’s well distributed amongst the other ingredients
6. Mix all of the dressing ingredients together in a jug and drizzle over the salad before tossing it one last time
7. Enjoy on a warm June evening with a cold glass of Muscadet
Recipe published in Feast, issue 06.
