Summer Salad With Broad Beans, Sweet Pomegranate & Quinoa

READY IN: 45mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook quinoa in the small sauce pan for approx 20 minutes, then drain and set aside.
  • 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.
  • 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).
  • Mix the summer salad with maple syrup and fresh lemon juice. Top it with the pomegranate.
  • Serve the summer salad with cold sparkling water or freshly made lemonade.
Advertisement