Ingredients
- 200g Frozen Garden Peas
- 100g Frozen Edamame, shelled.
- 100g Frozen Broad Beans
- 1 red onion, thinly sliced
- small handful of fresh dill, finely chopped
- large handful of rocket leaves
- 1 Tbsp olive oil
- salt and pepper to taste
Instructions
- Add the oil to a large pan on a medium heat. Add the sliced onion and cook to caramelise - around 15 minutes. Set aside.
- Boil the frozen broad beans for 5 minutes, drain and when cooled enough to handle, peel off the white outer skin and discard, keeping the green bean.
- If using edamame in pods you will have to do a similar process and will want to use twice the weight listed above to account for the pod weight.
- Add the frozen peas and shelled edamame to the pan with the onion and cook for another 3-5 minutes.
- Add the broad beans, stir to combine, add any desired seasonings.
- Serve warm with chopped dill and rocket leaves roughly tossed through.
Notes
- So, I love this salad... my husband very unexpectedly loved this salad, so it's a real winner.
- I make a double batch... 1) because I know we will eat it, 2) Because its still really good a couple of days later, and 3) Thats the size of the broad beans packets and the amount of rocket and dill i can easily buy... laziness.
- I first served this as an accompaniment to my vegan lasagna... i just needed something green. Packed up the rest for weekday lunches... many compliments.
- This salad is very filling and broad beans can be hard to find, but the proteins are complete and it is nutritious.
- I was cooking this for my no onion, no capsicum, occasionally no garlic family... so I subbed out the red onion for white cabbage (its what i had), it worked really well, less colourful, but would definitely do again, red cabbage if possible for colour.