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And the best thing is: The Broad Bean Salad is a real all-rounder. Whether as an appetizer, as a quick fill-up or as a side dish with fish or meat, it is a perfect match. Delicious, vegan and full of protein.

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Ingredients for Vickys Broad Bean Salad & Tomato Dill Sauce, GF DF EF SF NF:

1. You need 450 grams for broad beans
2. Get 2 tbsp - olive oil
3. Prepare 2 clove garlic, thinly sliced
4. Make ready 2 tbsp of concentrated tomato puree
5. Make ready 1 tsp - red wine vinegar
6. Need 1 splash white wine
7. Need 200 grams of red & yellow cherry tomatoes
8. Take 1 tbsp for freshly chopped dill
9. Prepare 1 tbsp for freshly chopped rosemary
10. You need 1 salt & pepper to taste

This gorgeous Broad Bean and Quinoa Caprese Salad is one of my ways of telling myself it's JULY!! Days out, beer gardens, picnics, dinner outside. I'm channeling all the positive vibes. This salad is really simple to put together, with most of the ingredients needing no preparation except a quick chop.

Vickys Broad Bean Salad & Tomato Dill Sauce, GF DF EF SF NF steps:

1. Cook the beans in boiling water for 3 minutes, then drain and run under cold water
2. Slip the outer skins off and discard
3. Heat the olive oil and add the rest of the ingredients. Cook for 12-15 minutes over a medium heat until the tomatoes start to soften and burst
4. Season to taste then add in the beans to warm through
5. A great side for a garden party or BBQ

Toast the almonds in a dry griddle pan on a medium heat until lightly golden, tossing regularly, then remove and finely slice. This salad recipe is great for summer picnics. It's delicious, quick, and easy to make. You can substitute the variety of beans in this recipe with other types and still have a great bean salad. I sometimes use cannellini beans in place of the green beans and it still tastes great!

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