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.
GREEN LEAVES, ROQUEFORT CHEESE BALLS AND ROUGH BINDWEED FRUIT
Broccoli and blueberry retro salad
TOMATO, MOZZARELLA, BLUEBERRY AND BASIL SALAD
Wild rice salad with lemon and physalis dressing
ROASTED CAULIFLOWER AND BROCCOLI WITH TAHINI AND POMEGRANATE
Strawberry and pomegranate salad
CUCUMBER AND PHYSALIS NOODLES
Baby spinach salad with strawberries and balsamic vinegar-mustard dressing
COLD RICE, FETA CHEESE AND BLUEBERRY SALAD
RED CABBAGE AND CARROT SALAD WITH DRIED STRAWBERRIES AND BLUEBERRIES
