serves
6-8
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
6-8
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Nothing screams spring louder than broad beans, but you can use this recipe as the basis for a salad any time of the year, substituting the broad beans with whatever is abundant and in season. For instance, fresh snake or flat beans in summer, sweetcorn and mushrooms in autumn or broccoli and cauliflower florets in winter and any sprouts you fancy. If using the booch vinaigrette, you can leave the garlic out of the salad.
Ingredients
- 100 g (3½ oz/½ cup) whole oats (groats)
- 60 g (2¼ oz/½ cup) pepitas (pumpkin seeds)
- filtered water, for activating
- ½ tsp lemon juice
- 500 g (1 lb 2 oz) fresh broad (fava) beans in their pods
- 20 g (¾ oz/½ cup) broccoli sprouts (home sprouted or purchased)
- 15 g (½ oz/½ cup) radish sprouts (home sprouted or purchased)
- 1 tbsp extra virgin olive oil
- 1 small garlic clove, crushed and finely chopped
- cracked black pepper, to taste
- ¼ bunch mint, leaves only, finely sliced
- ¼ bunch flat-leaf (Italian) parsley, leaves only, finely sliced
- Celtic sea salt, to taste
- small handful of mizuna (mustard greens) or other leafy greens (optional)
To serve
- herb booch vinaigrette (see Notes)
Soaking time: overnight
Instructions
The night before, soak the oats and pepitas separately in filtered water, adding the lemon juice to the oats and a pinch of sea salt to the seeds. The following day, drain the oats and pepitas, rinse them well, then drain again.
Bring a saucepan of lightly salted water to the boil and add the soaked oats. Cook for 3–4 minutes, or until they are tender. Strain well and then rinse in cold water. Tip into a serving dish. Add the soaked pepitas and set aside while you prepare the broad beans.
Pop the broad beans out of their pods. Bring a saucepan of salted water to the boil and drop in the beans. Simmer the beans for 3–4 minutes, then drain and submerge in a bowl of iced water (this helps retain their vibrant green colour).
Peel the beans, leaving you with tender, bright green jewels. Add these to the dish with the sprouts along with the remaining salad ingredients.
Toss gently to combine, being careful not to break up the sprouts, and serve at room temperature with some herb booch vinaigrette on the side for dolloping.
Notes
• To make the herb booch vinaigrette, blitz 2 tbsp dijon mustard, 3 tbsp kombucha or jun 'vinegar', 1 bunch parsley chopped (leaves and tender stems included), 1 garlic clove, ½ tsp maple syrup and sea salt to taste in a food processor. Drizzle in 180 ml extra virgin olive oil, a trickle at a time, to create a thick but pourable emulsion. Keeps for 1 week in the fridge but the vibrant green will fade.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Nothing screams spring louder than broad beans, but you can use this recipe as the basis for a salad any time of the year, substituting the broad beans with whatever is abundant and in season. For instance, fresh snake or flat beans in summer, sweetcorn and mushrooms in autumn or broccoli and cauliflower florets in winter and any sprouts you fancy. If using the booch vinaigrette, you can leave the garlic out of the salad.
