Strawberries, raspberries and broad beans are a symbol of summer for me. I like eating broad beans hot from the pot just after cooking. I eat them with a passion, forgetting that I should share with my family. Sometimes, my daughter joins me and then there is nothing left to save. We apologise and cook another serving for the rest of the family.

Today I would like to share with you the recipe for a swift snack. I made a refreshing lemon-peppermint salad with broad beans. It is a great combination and the heavy broad beans are a new dimension. It is an excellent idea for lunch at work because it is best cold.

Ingredients:
250g of broad beans
2 tablespoons of lemon peel
4 tablespoons of lemon juice
2 tablespoons of olive oil
a fistful of peppermint leaves
1 clove of garlic
salt and pepper

Cook the broad beans and peel them. Chop the peppermint leaves. Save a few nice leaves for decoration.
Mix the broad beans with the olive oil, lemon peel and juice and peppermint. Spice the salad up with salt and pepper. Cool it down in the fridge.

Enjoy your meal!

Try also:
Salad with broad beans and dried tomatoes
Swift excellent snack – fried snap peas
Baked radishes – an unusually yummy snack