A spring salad of Broad beans, white cabbage and toasted pumpkin seeds with a yogurt and maple dressing
March 4, 2013
It’s the first week of March and the weather is already sunnier and warmer. Yay! It’s a rare alignment of dates and weather. Shouldn’t get too excited – it’ll probably be snowing by the end of the week. We have broad beans in this week, a preview of summer to come. You can of course steam then toss them with garlic and chili and stir through pasta for a super quick meal. Go one calorie- tastic step further and sauté them with pancetta and stir in cream, pasta and plenty of pasta for absolute heaven on a plate.
As it’s nearly summer 😉 I made a salad with this week’s white cabbage. It’s a sort of coleslaw I suppose. I shredded the cabbage finely and mixed it with a few finely diced carrots – half and half roughly. Steam the beans and toast the same volume of pumpkin seeds. The dressing is yogurt based and instead of honey for sweetness I used maple syrup which makes a nice change. This quantity makes enough for 2 or 3 people to have as a side with say, fish or as part of a larger picky type meal.
A salad of Broad beans, white cabbage and toasted pumpkin seeds with a yogurt and maple dressing
Half head white cabbage shredded finely and chopped
2-3 large carrots diced finely
500gr broad beans podded
100gr pumpkin seeds
For the dressing
2 tablespoon yogurt
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon wholegrain mustard
1 tablespoon maple syrup
First of all make the dressing – whisk all the ingredients together. Check and correct the seasoning if necessary then set aside.
Pod the beans then steam until tender. Allow to cool then pop each bean out of its pod.
Toast the pumpkin seeds by placing with on a frying pan and toasting over a medium heat til they change colour.
To put the salad together. Toss the cabbage and carrot into a serving bowl. Top with the beans and pumpkin seeds. Drizzle with a little of the dressing and serve the rest on the side.