Ingredients
- 200g frozen peas
- 100g frozen edamame, shelled
- 100g frozen broad beans, shelled
- 1 small red onion
- 100-120g bag of rocket salad leaves
- Olive oil
- Salt and pepper to taste
- Fresh dill, or dried dill tips (optional)
Instructions
- Measure out the frozen beans and peas, defrost or run under room temp water until any frozen chunks separate.
- Thinly slice an onion, fry in a little olive oil until soft but not necessarily browned.
- Add the frozen beans and peas and stir to warm through.
- Add rocket leaves to a salad bowl. Add fresh chopped dill to bowl or dried dill to bean mix. (This is optional as I frequently forget to add the dill at all)
- When the bean mix has warmed through and cooled slightly, pour bean mix over the rocket leaves, add a drizzle of olive oil and fresh cracked salt and pepper to taste.
Notes
- I make this to go with my vegetarian lasagna recipe. It works well as cold leftovers in lasagna lunchboxes for days later.
- My husband loves this salad, which is in itself a minor miracle, with or without the dill which I frequently forget.
- The most annoying thing is finding shelled frozen broad beans - I have to go to the Asian grocery where I stock up.
- You can substitute lots of things, forget the dill, sub dill for fennel, sub red onion for red cabbage, use a different ratio of beans or peas or just beans or just peas... Use a different oil or add chunks of boiled potatoes...