Broad bean, goats cheese & mint salad by Naomi Mead, Spring Chicken nutritionist
This fresh and summery goats cheese recipe is perfect enjoyed al fresco in the sunshine! Makes a wonderful light lunch, or accompanied with some grilled fish or meat for a more substantial dinner.
Broad beans are a fantastic source of protein, fibre, vitamin A, vitamin C, potassium and iron. They also contain levodopa, a chemical the body uses to produce dopamine – a “happy” chemical associated with the brain’s reward and motivation system. Feel good food!
Mint is a herb that offers surprising health benefits relative to the small amounts used in cooking. It is anti-inflammatory by nature and is also a natural decongestant. It is a calming and soothing herb, which can help to support digestion.
5 ingredients – broad beans, soft goats cheese, mint, pea shoots*, pearl barley
*If you can’t find these, watercress would work well
From the store cupboard- vegetable stock, extra virgin olive oil, lemon, salt & pepper
Ingredients (serves 2)
800g broad beans in their shells (approx 200g once shelled)
60g pearl barley
50g bag pea shoots
2 bunches mint (approx 25g), finely chopped
75g soft goats cheese
Juice of half lemon
1 pint vegetable stock
3 tbsp extra virgin olive oil
salt & pepper
1. Rinse the pearl barley and put into a pan with 1 pint of boiling vegetable stock. Simmer over a low heat for 35-40 minutes or until tender.
2. Meanwhile, shell the broad beans and put into a pan of salted boiling water. Cook for 3 minutes, then drain and rinse under cold water. Put aside to cool.
3. Once ready, take the pearl barley off the heat and drain. Stir in half the chopped mint, and leave to cool.
4. To prepare the dressing, whisk together the olive oil, lemon juice, and two thirds of the remaining mint. Season to taste.
5. To plate the salad, put the pearl barley on the plate first. Top with the pea shoots and the broad beans, and drizzle over the dressing. Crumble over the goats cheese, and sprinkle the remaining mint on top. Enjoy!