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Broad bean, quinoa, pickled lemon-skin salad

Name: Broad bean, quinoa, pickled lemon-skin salad
Yield: 4
Ingredients: 1 cup (200g) mixed quinoa, rinsed, drained; 2 tbs extra virgin olive oil; 500g fresh or frozen broad beans, podded (if fresh), blanched, peeled; 4 long green shallots, finely chopped; Dill, mint and flat-leaf parsley leaves, to serve; Pared zest of 2 lemons, thinly sliced; 1/2 cup (125ml) apple cider vinegar; 1/4 cup (55g) caster sugar; 1 tbs coriander seeds

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by Matt Stone

Aug 12, 2018

Broad beans are a source of protein and include essential vitamins of A, B1 and B2. If buying fresh, look for firm, crisp pods that don't feel like they have any air inside. This recipe serves 4 as a side.

1 cup (200g) mixed quinoa, rinsed, drained
2 tbs extra virgin olive oil
500g fresh or frozen broad beans, podded (if fresh), blanched, peeled
4 long green shallots, finely chopped
Dill, mint and flat-leaf parsley leaves, to serve

Pickled lemon-skin

Pared zest of 2 lemons, thinly sliced
1/2 cup (125ml) apple cider vinegar
1/4 cup (55g) caster sugar
1 tbs coriander seeds

Method

1.

For the pickled lemon skin, place lemon zest in a heatproof bowl. Place vinegar, sugar, coriander seeds and 1/4 cup (60ml) water in a saucepan. Bring to the boil and simmer for 2 minutes. Pour hot vinegar mixture over zest, then stand to completely cool.
2.

Meanwhile, cook quinoa according to packet instructions, then spread onto a baking tray and set aside to cool slightly.
3.

To make the dressing, whisk oil and 1/4 cup (60ml) pickled lemon liquid in a bowl until well combined. Transfer quinoa to a bowl and toss through broad beans, shallots and dressing. Spread broad bean mixture onto a platter and scatter with drained lemon zest, dill, mint and parsley.