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
SMOKED EGGPLANT SALAD WITH BELL PEPPER & ROUGH BINDWEED FRUIT
SALMON WITH BLACK LENTILS AND BLUEBERRIES
Chinese salad with physalis
BRUSSELS SPROUTS WITH POMEGRANATE AND BLUEBERRIES
RICE NOODLES SALAD WITH BLUEBERRY, MUSHROOM AND SOY SAUCE DRESSING
Pomegranate and caramelized pears salad
LEAF, NUTS AND ROSEHIP DRESSING SALAD
CAESAR SALAD WITH RASPBERRIES
PEAS, 3-CHEESE AND BLACKBERRY SALAD
