Broad Bean, Egg and Radish Salad – a Dish that Brings Memories Back
I remember having broad beans as a snack when I was a child.
During the summer, when we visited my paternal grandparents, there would always be waiting for us a big bowl of broad beans cooked only with salt.
We would all help ourselves, pop the beans out from their skins, and eat them while we were talking. Such a simple yet delicious and healthy snack!
A few years ago, my mother started making a broad bean salad with dill and thin strips of ham.
I loved (and still love) that salad a lot, but I have a vegetarian at home, so I had to change it slightly.
Instead of ham, I used boiled eggs. And because eggs go well with radishes, I also added them to the salad.
This is how I created my Broad Bean, Egg and Radish Salad. A salad that includes not only broad beans that I love but also so many other great ingredients 😉
Broad Bean, Egg and Radish Salad [vegetarian]
Ingredients
- 1 kg broad beans podded
- 4 eggs
- 10 radishes
- a few dill sprigs
- 1 tbsp plain yogurt
- 2 tbsp mayonnaise
- salt and pepper
Instructions
- Rinse the broad beans, put them in a pan and cook in salted water for 4 minutes.
- Cook the eggs for 8 minutes.
- When the broad beans are cooked, drain the hot water and immediately cover them with cold water. Leave for 2-3 minutes, drain again and squeeze them from their skins.
- When the eggs are cool enough to handle, peel them and chop; then add to a bowl with broad beans.
- Slice the washed radishes and thinly chop the dill; add to the bowl together with yoghurt, mayonnaise and seasoning, mix everything and preferably leave for 30 minutes to cool down.
Nutrition
Related Recipes:
