Barbecued Broad Bean & Asparagus Salad

This is not just any green salad. It is a gardener's dream salad. If you’re as lucky as I am to have my broad bean plants swaying under the weight of plump spring beans, then this is for you. The best part is you use the WHOLE BROAD BEAN, skin and all. The second best part is that it’s easy, rustic and delicious. If you can keep up with your beans, then use the younger tender ones, though at a pinch the biggies work too.

Gluten free – Vegan – Seasonal – Delicious

Ingredients (play with them):

A tonne of young broad beans (15 or so)

1 bunch asparagus, ends trimmed or snapped off

1 lemon or 2 limes, juiced (you can finely grate some zest too)

1 big garlic clove, crushed

All the olive oil (or your favourite local oil)

1-2 cups fresh herbs (whatever you have available. I used mint, mini leaf basil and garlic chives)

2 tbsp capers, drained

3 tbsp toasted almonds, roughly chopped for crunch (optional)

Salt, as you like

Let’s go:

Preheat the barbecue. While it’s heating, pull the stringy parts from your broad beans (trust me – don’t skip this step).

Lay asparagus and broad beans on the grill and drizzle generously with olive oil. Grill for 3-4 minutes on each side, until blistered but not burnt.

Meanwhile, chop, chop, chop your herbs. Into a small bowl add your crushed garlic, capers, lemon/lime juice and zest and a good glug of oil. (If this is too stressful whilst grilling then just do it later, this should be easy and stress free).

Once the barbecued greens are cool enough to handle, chop into bite sized chunks. Lay in a big salad bowl, scatter with herbs, almonds (if using) and spoon over caper dressing mix. Add salt, if you like (the capers may add enough saltiness… depending on your preferences). Enjoy a bowl of springtime goodness. 

If you’re wanting to mix it up, you could try adding:

Crumbled feta OR fried haloumi cubes (always)

Chopped avocado, for even more green