This summery salad is perfect for picnics and barbecues. It
comes from my last book
Simply Veg A Modern Guide to Everyday Eating(see Books page). If your broad beans are young, simply
pod and cook them; if mature, slip them out of their casings after
This can also be served as a main course if you add 200g/7oz
cooked, peeled North Atlantic prawns with a little lemon juice and zest.
250g/9oz mixed basmati and wild rice
115g/4oz shelled broad beans
3 inner sticks celery, finely sliced
½ cucumber, peeled and diced
1 bunch radishes, trimmed and cut into chunks
1 tablespoon roughly snipped dill
3 tablespoons finely sliced chives
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
salt and freshly ground black pepper
1 Put the rice in
a saucepan with 500ml/18 fl oz water.
Bring up to the boil, cover and simmer for 15 minutes, or until tender
and the water has all evaporated. Tip on
to a plate and leave to cool.
2 Drop the broad
beans into a saucepan of boiling unsalted water. Salt detracts from their
flavour and toughens the outer shell of broad beans. Return to the boil and
simmer, covered, for about 3-4 mintues, or until tender, then drain and cool
under cold running water. Pat dry with
kitchen paper. Lace in a salad bowl with
the celery, cucumber, radishes and chopped herbs. Mix in the cool rice.
3 In a small
bowl, whisk together the vinegar and olive oil.
Season to taste and mix into the salad.
Adjust the seasoning to taste and serve.