Salad of Broad Beans, Giant Cous Cous, Apricots Vegan Hard Cheese
Make the most of the season's produce with a colourful salad, substantial enough for a main dish or perfect as a side.
- 500g broad beans – Podded
- 150g Giant cous cous
- 1 tsp. turmeric
- 4 Apricots – Halved, stone removed and each half cut into 3 wedges
- 150g Vegan cheese – Finely grated
- 1 garlic clove – Peeled
- 1 bunch mint – Leaves only
- 1 lime – Zest & juice
- 150ml Olive oil – good quality one where possible
- Sea salt
- Cracked pepper
- Remove broad beans from there pods, quite easy, you will find a point overhanging piece at one end of the pod, pull this down and pull open, the beans will fall out.
- Bring a pan of water to a boil, add beans and cook for 2 minutes, drain and place in iced water. Remove the outer casing from the bean and place the broad beans onto kitchen towel.
- Heat a little olive oil in a non stick pan, add the giant cous cous, stir until golden, takes about 2-3 minutes add a touch of turmeric, stir then add a little water and cook for about 6 minutes, adding the water just adds a bit of moisture, drain, run a small amount of water through the cous cous and leave to one side.
- Bring a pan of salted water to a boil, add mint leaves, blanch for 10 seconds, remove the leaves and add to iced water, this stops them cooking further, drain the leaves and squeeze out excess water.
- Place the leaves, garlic and olive oil into a blender and pulse till smooth, taste for seasoning before spooning into a storage bowl.
- 1 Banana shallots, peeled and sliced into rings
- 100ml white wine vinegar
- 75g white fine sugar
- 70ml water
- Pinch sea salt
- 1 Bay leaf
- 3 Thyme Sprigs
- 2 Cardamom pods – Crushed
- 2 pieces of orange zest
Place all of the ingredients into a pan, bring to a fast boil, about 2 minutes, cool, add the shallot rings and leave for an hour for the salad, but longer if you want them for other dishes
- Take a small amount of the broad beans, cous cous, apricots, vegan cheese, shallots and mint puree for garnishing later.
- Place the remainder of the ingredients into a mixing bowl, add the mint puree, a touch of lime juice and zest, gently mix, season if needed.
- Place the salad into a nice serving bowl and garnish with reserved ingredients; finish with more lime zest and a touch of extra olive oil
Use any vegetable trimmings for compost