Broad beans and lettuce with dijonaisse



400 grams broad beans, podded (about 1kg unpodded)
1 lettuce, coarsely torn, washed, dried
1 cup fresh mint, coarsely torn

Dijonaisse dressing

¼ cup good-quality red or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
½ teaspoon Olsson’s smoked salt
1 garlic clove, peeled and grated
½ cupBrookfarm macadamia oil
Freshly ground black pepper


  1. Blanch broad beans until tender (1-2 minutes), drain and refresh.
  2. Peel beans and combine in a large bowl with remaining ingredients.
  3. Gently toss to combine, add dressing and season to taste.

Dijonaisse dressing

  1. In a blender, pulse vinegar, Dijon mustard, honey or maple syrup, salt and grated garlic.
  2. With motor running, slowly add macadamia oil. Season to taste with extra salt and freshly ground black pepper.

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