Summer Salad With Broad Beans, Sweet Pomegranate & Quinoa

Summer salad made with fresh seasonal vegetables green garden peas, broad beans, tomatoes and pomegranate.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 100  g  red quinoa
• 50  g radishes
• 150  g broad beans (from the pod)
• 100  g  sugarsnap peas
• 30  g  fresh garden peas (from the pod)
• 40  g  lambs lettuce
• 80  g  piccolo tomatoes
• 20  g spring onions
• 1  pomegranate
• 1  lemon
• 2  tablespoons maple syrup

Directions

1. Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.
2. Remove the broad beans from the pods and boil in the small saucepan for approximately 5 minutes. Using the same saucepan cook the sugarsnap peas for 2-3 minutes.
3. In the large serving bowl combine quinoa, lamb lettuce, chopped radish & spring onion, halves of tomatoes, broad beans and garden peas (removed rom the pods).
4. Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate.
5. Serve the summer salad with cold sparkling water or freshly made lemonade.