Do you recognise the feeling that you want to make a dish with a specific ingredient already for a long long time, and somehow you never get to it? I had that with broad beans. Luke warm broad bean salad has been in my mind for months… so finally it all came together on a plate. An incredible nice lunch dish, full of green ingredients and flavour. To start with, the spinach pancakes. I got the idea from The Green Kitchen at Home cookbook, by the way one of the best cookbooks I have seen in my entire life! I made my own version with buckwheat flour and rice flour, almond milk, basil and fresh oregano. And I can only tell you one thing… I love them and so does my little boy! This is for sure a dish I will be making over and over again. When you click on spinach pancakes in the ingredient list you will be redirected to the recipe. I am planning to them with beetroot as well.
Then the dressing… avocado, creamy and rich and so is this vinaigrette. Fresh, spicy and with a little sweet tooth. The recipe is on my site as well, just click the ingredient in the list. This dressing is also great as a dip sauce for raw veggies by the way. I promise you, you will not regret making this one!
I love to eat beans, which in general I do way to little. Peas and broad beans are an excellent combination, and they can be used in so many different ways. Today in a lukewarm salad with little gem, basil, oregano, cress, soft goat cheese, roasted sunflower seeds and not to forget the avocado dressing. The cheese and dressing nicely melt through your salad as you add the warm beans. Incredible mix of crunch, freshness, softness and still a very rich taste. I would say, give it a try even if you are not a huge fan of broad beans.
lukewarm broad bean salad with avocado dressing and spinach pancakes
Lukewarm salad with broad beans, peas, little gem, goat cheese, basil, oregano, roasted sunflower seeds, cress and avocado dressing served in a spinach pancake
- 200 gr broad beans
- 75 gr peas
- 50 gr little gem romaine lettuce
- 2 sprigs oregano
- 1 sprig basil
- 50 gr soft goat cheese betine blanc
- 15 gr sunflower seeds
- 10 gr sprouts
- 3 tbsp avocado dressing
- 8 pieces spinach pancakes
start by making the mix for the pancakes. This has to rest in the fridge for 30 minutes, in which you can make the dressing and salad! The recipe of the pancakes is linked to the ingredient, or you can find it here: spinach pancakes
For the dressing, you follow the recipe, as linked to the ingredient. Basically you add the avocado, olive oil, lemon juice, white balsamic vinegar, dijon mustard, oregano, garlic, pepper and salt in your (stand)blender and off you go. You can also find the link to the recipe here: avocado dressing
For the salad, do your preparations: roast the sunflower seeds, chop the oregano and basil, cut the little gem length wise, crumble the goat cheese. Mix everything together, but keep a little bit of the basil, oregano, goat cheese, sun flower seeds and sprouts aside for garnishing
Make sure you have a kettle with boiling water ready for the peas and broad beans. I use frozen ones, as I find this very convenient and of great taste
Now it is time to finish the pancake mix: take it out of your fridge, add the spinach, basil, oregano, pepper, salt and olive oil and there you go. Make sure your pan is very hot (and the first one will always fail, no worries, there is enough mixture!). I always use a very small pan, so it is easy to flip them (my pan has a diameter of 15 cm)
When you are almost done with your pancakes, quickly boil your broad beans and peas. Ones ready, drain them and add them together with 3 table spoons of the avocado dressing to your salad
Serve a pancake filled with the salad and garnished with basil, oregano, goat cheese, sprouts and sunflower seeds. 2 per person is great for lunch
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