Broad Bean, Radish, Mint & Pomegranate Salad

Contributed by: the-grazer.blogspot.com

Servings: 4

​A salad full of flavour, crunchy sweet pomegranate seeds, creamy smooth broad beans, peppery radishes and tons of herbs. Serves four people with other salads, or two as a larger portion.

Ingredients:

• 500-600g broad beans in pods
• 1/2 pomegranate, seeded (or packet of arils)
• 4 radishes (red with white centres best)
• 4 sprigs of mint
• 6 sprigs of parsley
• extra virgin olive oil
• sherry or red wine vinegar

Preparation:

1. Shell and peel the broad beans and set them to one side.
2. Cut a pomegranate open and remove the seeds from one half (all you need), make sure you pick out all the skin.
3. Finely slice 4 radishes and add them to the bowl with the pomegranate seeds.
4. Remove the leaves from 4 sprigs of mint and finely shred them, add them to the bowl too.
5. Then pick the leaves from 6 sprigs of parsley and add them whole.
6. Drop the broad beans into a pan of boiling salted water and blanch them for 2-3 minutes.
7. Allow them to cool then add to everything else.
8. At the very last minute dress everything with a glug of extra virgin olive oil and a splash of sherry vinegar.