Broad Bean and Radish Salad
Healthy, because
Even smarter
The crunchy salad convinces with its thick beans with plenty of vegetable protein for muscle building and maintenance. The beans are also rich in bone-strengthening calcium, provide blood-forming iron and defensive vitamin C. The lemon also contributes vitamin C, which is important for the absorption of the vegetable iron.
To get a nice crunchy salad, the ingredients, especially the radishes, should be fresh. Otherwise, radishes can be stored in the refrigerator for a maximum of three days. Important: Cut off the green of the vegetables before storing them, as they draw water from the small roots.
Ingredients
- Ingredients
- 500 grams fresh broad Beans
- 1 l Vegetable broth
- 5 Tbsps lemon juice
- 1 tsp salt
- 1 tsp sugar
- ¼ tsp white peppers
- 3 Tbsps light olive oil
- 2 scallions (without green)
- 1 bunch Radish
- 4 fresh Nasturtium leaf (or herbs to taste)
Preparation steps
Boil the broth, add broad beans and reduce to low heat. Cook for 15 minutes until tender, but with some bite. Meanwhile, whisk the lemon juice with salt, pepper, sugar and oil. Rinse and thinly slice the scallions. Rinse the radishes and halve or quarter depending on size.
Rinse the herbs, shake dry, pluck leaves and chop coarse or fine as desired. Remove the beans from the pot with a slotted spoon and add to the marinade. Gently stir in the scallions, cover and allow to cool. Stir in the radishes just before serving. Serve sprinkled with the herbs.
