Broad Bean and Fresh Cheeselet salad


  • 300g podded ful
  • 100g mixed salad leaves
  • 500g of Fresh chesselets (gbejniet friski)
For the dressing
  • 2 cloves of garlic, crushed
  • Juice of one lemon
  • 5 tbsp olive oil or any good oil
  • Chopped fresh mint.


Blanch the beans in plenty of salted, rapidly boiling water for a couple of minutes.

Plunge them into cold water and drain.

Squeeze the beans gently between forefinger and thumb to remove the tough skins. Set aside.

Arrange the salad leaves, beans and cheese on individual plates or toss ingredients in a salad bowl.

Make the dressing by mixing together the garlic, lemon juice, oil, mint and a little salt. If you put the ingredients in a screw top jar and shake you will get a good blending of ingredients.

Drizzle the dressing over the salad.
This entry was posted in Appetizers, By Course, By Occasion, Quick Meal, Recipes, Salads, Summer, Vegetables and tagged , , , , , . Bookmark the permalink.

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