Put the broad beans in a saucepan with boiling water and salt, and boil them for 5 minutes. Allow to cool, then peel them.
Dice the onion and mince the coriander. Put all the ingredients together and add the lemon juice, oil, and salt to taste.
ARUGULA, PEACH, RASPBERRY AND CAMEMBERT CHEESE SALAD
Arugula, roasted pumpkin, and blueberry salad
STRAWBERRY PICO DE GALLO WITH NACHOS
Strawberry and lettuce salad with olive tapenade
SMOKED EGGPLANT SALAD WITH BELL PEPPER & ROUGH BINDWEED FRUIT
SPINACH AND POMEGRANATE SALAD
Farfalle with Dehydrated Blueberries
Tropical salad with blueberries
Cobb salad with raspberries and blackberries
White cheese, pomegranate, and basil-filled avocado
