And just like that, spring is! The arrival of spring feels especially nice this year, doesn't it? There is a sense of relief and hope. With the novelty, there are also some nice seasonal products that are back on the menu.
To celebrate spring, I have a lovely green salad with a lot of texture. The hero of this epic spring salad is definitely the broad beans. Here they are combined with rice and quinoa and a creamy, minty yogurt dressing. It's fresh and super easy.
I can't help but think roasted almonds would be a delicious addition? Fresh is also best and of course broad beans are in season in Australia, but frozen also works perfectly.
Makes 4 serves
Mix 170 g of brown rice and quinoa (if you can get it. If not, 100 g of brown rice and 70 g of brown quinoa).
130 g peas
350 g broad beans
40 ml olive oil (plus extra for drizzling)
Juice of 1 lemon
1 brown onion (finely chopped)
½ cup of mint leaves
½ cup of fresh dill
200 g Greek yogurt
1 clove of garlic (crushed)
Pinch of sea salt
Pinch of cayenne pepper
In a medium saucepan, add 6 cups of cold water to the brown rice and quinoa, bring to a boil and simmer for 30 minutes – or until cooked. Drain and set aside to cool (this could happen prematurely).
Boil the peas for two minutes until just cooked, run under cold water and set aside. Cook the broad beans separately for three minutes and until just tender. Rinse under cold water and peel off the outer shell of the bean. Put aside.
Caramelize the brown onion in the oil in a medium-sized pan until soft. Put aside.
In a large bowl, mix the rice and quinoa mixture, onion, lemon juice, peas and broad beans together. Throw the mixture through and pour it onto a serving plate.
Mix the yogurt, sea salt and cayenne pepper in a small bowl and toss through the salad in large blobs.
Sprinkle with mint and dill, more olive oil and a little sea salt.
Oh, and speaking of salads, try, if not already, and crush some broad beans: quinoa salad with zucchini, peas, and canned lemon.