A good friend invited us to a neighbouring boat club a fews days ago
for their Greek-themed family barbecue night….
So many delicious dishes,
one of which was a broad bean salad,
and a green pea salad.
Now this following salad isn’t like the two above mentioned
but with them as an inspiration
I created one of my own,
keeping to my ‘prepare once eat twice’
and ease of preparation.
BROAD BEAN and PEA SALAD
1 can broad beans, drained
*1 can greens peas, drained (see Galley Kat Note below)
1/4 cup chopped red onion
2 green onions, chopped
1 cup fresh parsley, loosley chopped
1/2 cup fresh dill (about 3 sprigs, fronds only), torn
sea salt and pepper to taste
fresh lemon juice
Place the veggies and herbs in a bowl
Season with salt and pepper
Drizzle with olive oil, a good squeeze of lemon juice and toss gently to mix.
Galley Kat Note
Some commercial brands of peas are a bit mushy
so I used the firmer French brand d’Aucy