Nectarine and Broad Bean Salad

Serves 2

About this recipe

Shop this recipe:

  • 160g Nectarine, cut into slices 
  • 160g Frozen broad beans (you’ll need 500g of whole broad bean pods if using fresh)
  • 160g Baby spinach leaves, roughly chopped
  • 2 tbsp Chilli oil
  • Pinch of Salt and Pepper
  • 2 Buffalo tomatoes, sliced
  • 50g Buffalo mozzarella (or plant based alternative) ripped into bitesize pieces

If using broad beans in their pods: run your finger along each pod to open them, then push the beans out into a bowl. Small beans can be left as they are. Large beans need to be removed from their tough leathery skin. To do so, cook for 5 minutes in boiling water, drain and place into a bowl of cold water. Break the skins and gently squeeze out the bright green bean. If using frozen broad beans, simply measure out 160g in a bowl and set aside to thaw.

Place the nectarine, broad beans and spinach in a large mixing bowl. Add the chilli oil and a good pinch of salt and pepper, then toss to combine. 

Layer the salad and sliced tomatoes onto two plates, then top with the mozzarella.

View Nectarine and Broad Bean Salad
Print this Recipe

Dinner, Lunch, Salad, Side, Dairy Free, Gluten Free, Vegan, Vegetarian

Share this page:


© Copyright 2021 The Doctor's Kitchen   |