Broad Bean and Soy Salad - serves 1
80g, 3oz Broad Beans (frozen or raw)
80g, 3oz Sugar Snap Peas
1/4 fresh red chilli
For the dressing
2 tsp soy sauce (use tamari to make gluten free)
1 tsp rice or white wine vinegar
1/2 tsp sesame oil
Boil the raw broad beans until just cooked or blanch the frozen broad beans in boiling water. Cool under a cold tap then slip off their wrinkly skins by squeezing between your fingers. Discard the skins.
Slice the sugar snap peas and mix with the beans. Top with the sliced chilli. Mix the dressing ingredients together and add to the bean mixture when you're ready to serve (put in a pot or small jar if taking to have later.)
Linked up to recipe of the week.