Broad Bean, Asparagus and Avocado Salad

Serves 2

200g shelled broad beans, fresh or frozen
6 fresh asparagus spears
1 ripe but firm avocado
2 handfuls of rocket (arugula)
A handful of mixed chopped mint and parsley
Juice of ½ lemon
1 clove of crushed garlic
Pinch of sea salt
Drizzle of extra virgin olive oil

To cook the broad beans, drop them into a pan of boiling water until tender – approximately 2 min, and then refresh under a cold tap. Remove any tough outer skins by pinching the edge of the shell between your thumb and forefinger and squeeze out the bright green beans. Trim the ends of the asparagus and slice thinly on the diagonal, working down the spear, cutting into 2-3 pieces. Prepare the avocado by running a knife round the length of the avocado, cutting to the stone. Gently twist apart, and remove the stone. With the skin still intact, cut the flesh lengthways and then widthways into chunks. Scoop out the chunks into a mixing bowl, and add the beans, chopped herbs, and asparagus. Squeeze over the juice from ½ a lemon, the crushed garlic, and a pinch of sea salt. Gently toss everything together. To serve the salad, place a handful of rocket each onto 2 plates, and pile on top equal amounts of the broad bean, asparagus and avocado mixture. Finish by drizzling on a little olive oil, and then enjoy.

If you’d like some bread with this salad, try using a slice of sprouted grain bread, or sourdough, and serve the rocket and salad on top.

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