Peas, Edamame, and Broad Bean Salad
Ingredients
- 200g frozen peas
- 100g frozen edamame beans
- 100g frozen or fresh broad beans
- 1 red onion, finely sliced
- A small handful of fresh dill, finely chopped
- A large handful of rocket leaves
- 1 tbsp olive oil
- Salt and pepper to taste
Preparation
Add the oil to a large pan on a medium heat.
Once hot, add in the sliced onion and cook for around 15 minutes. You might want to turn down the heat slightly.
Cook the onion until it has significantly shrunk in size, brown and well caramelised.
In the meantime, add the broad beans to a pot with boiling water and cook for 5 minutes.
Drain them and once they have cooled off enough to handle, peel off the skin.
Add the frozen peas and edamame to the pan with the onion and cook for another 3-5 minutes.
Add in the cooked broad beans and stir to combine.
Season with salt and pepper and serve with the chopped dill and the rocket leaves.
Notes
This salad is protein-packed and perfect for meal-prep; it can be made in a big batch and stored for leftovers.
