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.
Strawberry and pastrami salad
CUCUMBER AND PHYSALIS NOODLES
Lettuce salad with physalis and arugula dressing
Clam, Shrimp, and Strawberry Salad
Mixed greens with rough bindweed fruit and Roquefort dressing
Wild rice salad with lemon and physalis dressing
Tropical salad with blueberries
Pearled barley and blueberry salad
Turnip, grapefruit and raspberry salad
WHITE BEAN SALAD WITH SCALLION & CHERRIES
