This weeks recipe is the perfect summer salad and goes terrific with fish or a BBQ. It is easy as can be and takes all of five minutes to put together! I know you will love this one as much as I do.
You Will Need
1 cup frozen broad beans
1 hand full of Pine Nuts
1 teaspoon dijon mustard
Cook broad beans and peas separately following packet directions. Drain. Refresh under cold water. Peel broad beans and discard skins.
- Peel grapefruit and segment (see notes). Squeeze leftover membranes over a bowl to catch the juice (you will need 2 tablespoons juice). Discard membranes.
- Arrange rocket, spinach, avocado, grapefruit segments, broad beans, peas on a serving plate.
- Whisk grapefruit juice, oil, mustard and salt and pepper in a small bowl. Drizzle over salad. Sprinkle Pine nuts.
Enjoy straight away!