Peas, Edamame and Broad Bean Salad
Ingredients
- 200g frozen peas
- 100g frozen edamame beans
- 100g frozen or fresh broad beans
- 1 red onion
- A small handful of fresh dill
- 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 the sliced onion and cook for around 15 minutes, turning down the heat if necessary, until it is brown and caramelised.
Meanwhile, add the broad beans to a pot of boiling water and cook for 5 minutes.
Drain the broad beans and, once cool 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 the cooked broad beans and stir to combine.
Season with salt and pepper, and serve with the chopped dill and rocket leaves.
Tips
This salad is protein-packed and perfect for meal-prep; make a big batch and store for leftovers.
