0:20

To Prep

0:10

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

6

SERVINGS

5

AVG RATING

(1 Member)

Broad bean, pear and parmesan salad

Ingredients
    • Method
    • Notes
    1. Step 1

      Cook the broad beans in a large saucepan of lightly salted boiling water for 3 minutes. Drain and refresh under cold running water.

    2. Step 2

      Combine the broad beans, spinach and basil in a serving bowl.

    3. Step 3

      Place the mustard, oil, vinegar and sugar in a screw-top jar and shake until combined. Season with salt and pepper.

    4. Step 4

      Cut pears into quarters and core. Cut into thin slices lengthways.

    5. Step 5

      Add the pear and parmesan to the serving bowl. Pour over the mustard mixture and gently toss until well combined. Serve.

    Prepare this recipe to the end of step 3 up to 1 day ahead. Store the salad in an airtight container in the fridge. Store the dressing in a jar in the fridge. To transport, place the salad and dressing in an esky. Continue from step 4 at the picnic.