Broad Bean, Rocket and Pear Salad with Shaved Parmesan

, from Issue #41. August, 2015
Photography by Manja Wachsmuth.
Broad Bean, Rocket and Pear Salad with Shaved Parmesan

The combination of soft leaves and crisp pear with buttery broad beans and Parmesan makes a delicious salad. Use shaved fennel or a crisp apple if pears aren’t at their best.

Serves: 6


300 grams frozen broad beans
2 large handfuls rocket
1 ripe but firm pear
Parmesan for shaving
1 handful baby salad leaves

4 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, crushed
1 teaspoon Dijon mustard
6 each large mint and basil leaves, roughly chopped
1-2 teaspoons honey
sea salt and freshly ground pepper


Blanch the broad beans in a saucepan of boiling water for 3-4 minutes. Drain and cool under cold running water. Drain again and peel off the skins.

Dressing: Place all the ingredients in a food processor and blend until smooth. Season.

To serve: Place the broad beans and rocket in a bowl and toss with just enough dressing to coat lightly. Thinly slice the pear and add to the salad. Transfer to a serving platter and shave over the Parmesan cheese. Scatter over the baby leaves and drizzle with a little more dressing and a grind of pepper. 

Pantry note: Punnets of baby salad leaves are available at supermarkets and good fruit shops.