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
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.