Today marks the beginning of this year’s National Vegetarian Week and a recipe or two here on Thinly Spread. I hope we will tempt the tastebuds of those of you who are already vegetarian and that we can persuade those of you who are not to take a step along the road to a meatfree lifestyle!

Today’s offering is a crisp and crunchy green salad, packed full of flavour and goodness which is a must as a side dish on the veggie barbecue, perfect packed for a picnic and doesn’t last long if it’s left in the fridge to snack on! I served it for lunch yesterday with sizzled veggie sausages, tabbouleh and potato salad. Yum!

Crunchy green bean salad in a white dish, outside on the lawn.

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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Broad Bean Salad with Mint

A crisp and crunchy green salad, packed full of flavour and goodness which is a must as a side dish on the veggie barbecue, perfect packed for a picnic and doesn’t last long if it’s left in the fridge to snack on! 
5 from 1 vote
Print Pin Rate
Course: Salad, Side Dish
Cuisine: vegan
Servings: 4
Author: Chris Mosler at Thinly Spread

Ingredients

  • 200 g fresh podded weight or frozen broad beans
  • 200 g frozen green soya beans
  • 200 g sugar snap peas topped and tailed
  • 2 tbsps Extra Virgin Olive Oil
  • A handful of fresh mint roughly chopped
  • A handful of fresh chives snipped
  • salt and freshly ground black pepper

Instructions

  • Cook the frozen beans according to packet instructions and cool immediately in cold water. If using fresh broad beans release them from their silky beds, cook in boiling water for 5 minutes and cool quickly.
  • Steam the sugar snaps for 4-5 mins and plunge into cold water to cool.
  • Pinch the ends of the broad beans and squeeze the green inner bean out of its leathery jacket (you don't have to do this but they look and taste so much better if you do for this salad!)
  • Combine the beans and the peas in a bowl with the olive oil, herbs, a little salt and a generous amount of black pepper.
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Why not serve this up with a generous slice of asparagus quiche and really spring into Spring?

Asparagus Quiche in a rectangular tart tray.