A Spring salad with Broad beans and Arame with a ponzu and sesame dressing
April 12, 2013
This week’s broad beans and lettuce are the kind of varieties that say Spring to me. To celebrate the end of the hibernation period I’ve been getting back into salads in a big way. I usually take broad beans in a Mediterranean direction – cous cous, feta, chorizo, mint, tomatoes…….. but for lunch yesterday I tried something different.
Armed with my new favorite condiment Ponzu, a tangy citrus sauce (think lemon cut with a hint of orange) popular in Japanese cuisine, I made a light dressing with sesame oil and soy. You’ll get this in the Asian market and some delis and if you don’t track it down straight up lime or lemon juice will also work. To balance out the tart citrus hit you get from the Ponzu I added honey for sweetness. Lettuce and broad beans were the salad’s backbone and to this I added arame seaweed, another Japanese staple which is an amazing source of calcium, iodin, magnesium and Vitamin A. Toasted sesame seeds added crunch and even more flavour and that was all that was needed. The seaweed needs soaking – about 10 minutes but you can have that happening while you get everything else ready.
The result is moreish and super healthy to boot. This recipe feeds two and with a bowl of short grain brown rice on the side you have a lunch that will fill you up yet leave you feeling light 🙂
Spring salad with Broad beans dressed with ponzu, honey and toasted sesame topped with arame
500gr broad beans podded
1 lettuce (or 2 large handfuls of whatever salad leaves you fancy)
2 heaped tablespoons dried arame seaweed
2 heaped tablesspoons sesame seeds
3 tablespoons blended sesame oil
2 tablespoons ponzu or lime juice
2 tablespoons soy sauce
2 teaspoon runny honey
Beginning by putting the arame in a bowl of water. Steam the broad beans until tender then set them aside to cool while you get on with your dressing. Make the dressing by whisking all of the ingredients together. Set aside.
Toast your sesame seeds on a pan and set aside.
Wash and dry the lettuce and tear into bitesize pieces.
Pop the broadbeans out of their skins and toss them with the lettuce. Drain the seaweed and cut the fronds in half and toss them in. Add the sesame seeds reserving some for the top. Add the dressing and toss the salad taking care not to damage the leaves. Serve with a scattering of sesame seeds. Eat immediately.
Have a great weekend,