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How to make Broad bean, pear and parmesan salad

Yield = 6
Prep time: 0:20
Cook time: 0:10
Total time: 0:30

Ingredients

  • 1kg frozen broad beans, thawed, shelled
  • 2 x 150g pkts baby spinach leaves
  • 1 cup fresh basil leaves
  • 1 teaspoon Dijon mustard
  • 125ml (1/2 cup) extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon caster sugar
  • 2 firm ripe pears (such as beurre bosc or corella)
  • 40g (1/2 cup) shaved parmesan or vegetarian hard cheese)

Method

  • 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.
  • Step 2 Combine the broad beans, spinach and basil in a serving bowl.
  • Step 3 Place the mustard, oil, vinegar and sugar in a screw-top jar and shake until combined. Season with salt and pepper.
  • Step 4 Cut pears into quarters and core. Cut into thin slices lengthways.
  • Step 5 Add the pear and parmesan to the serving bowl. Pour over the mustard mixture and gently toss until well combined. Serve.