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Beach inspired products and ideas for people who want to bring their food to life.

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Broad Bean, Pine Nut and Rocket Salad

This is a delightful quick and easy salad that's full of texture and flavor. A great little Christmas day salad.

BROAD BEAN, PINE NUT AND ROCKET SALAD

METHOD

1.        Cook 3 cups of frozen broad beans in boiling water for about 2 minutes; drain.  Cool in iced water; drain.  Peel off the outer skin.  Combine the beans with ¼ cup toasted pine nuts, 40 g coarsely chopped baby rocket leaves and 2 tbsp. spoons crumbled goats cheese or 1 tbsp. coarsely grated parmesan; refrigerate. 

2.       Meanwhile, combine 1 tbsp. extra virgin olive oil, 2 tbsp. lemon juice and ½ crushed garlic in a small bowl, season to taste.  Just before serving, toss the dressing through the salad.  Spoon into 12 small glasses or jars; top with small basil leaves and extra goats cheese or parmesan.