Broad bean and rocket salad
6th November 2009

Broad bean and rocket salad

By Emma Photography by Emma

As this month’s theme is spring and local produce I thought I would make the most of what I have in my garden, and that of my neighbours too.  We have a very long drive way over which hang the branches of a pretty apple tree, and next to that just out of reach, a tangelo tree.  These trees, along with a fig and grapefruit tree, belong to our neighbours who kindly allow us access to the fruit produced in abundance throughout the seasons.  Needless to say our cupboards are always well stocked with marmalade and chutney.  And even better, every morning in summer as I walk down the drive to my car, I reach up and pick an apple fresh from the tree.  They are green with a splash of pretty pink on their shiny skin and are the most delicious apples I have ever eaten.

Today’s recipe however includes an ingredient from my own garden which I blogged about at the end of August, my broad beans. I have to admit that I probably picked them a little prematurely in my excitement to include them in this month’s theme.  Though the younger the broad beans the more tender and sweet they are so really it worked to my advantage.  We had Simone come over on the day we cooked.  She provided moral support and her beautiful collection of ceramics for the shoot and in return we were able to provide her with our culinary creations.

This salad recipe is so quick and easy and paired with pan fried fish (recipe coming in the next few days) it makes a great, healthy week night meal.


Serves 4
  • --
  • 1.5 kg young, fresh broad beans (weight before shelling)
  • 3 large handfuls rocket
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp balsamic vinegar
  • Salt and pepper
  • 50g parmesan, shaved


  • --
  • 1.Shell the broad beans. If you have young tender beans then you don’t need to blanch them. However if you have older, larger beans then once shelled, place them in a saucepan and blanch them for a minute or two. Drain the beans and let them cool before removing the skins.
  • 2.Whisk together the oil, lemon juice, balsamic vinegar, salt and pepper.
  • 3.Combine the broad beans and rocket and sprinkle over the parmesan cheese, finally dress the salad with the olive oil mixture.


  1. rocket is probably my favorite type of greenery, and i love any type of bean in my salads. incidentally, why anyone would refer to the green as “arugula” when they could say rocket is beyond me. :)

  2. I had been happy to get into the cozy days of autumn here in Canada … that is, until I saw this gorgeous bowl of green. This is exactly my sort of salad, and one I’ll be bookmarking for the future.

    Thank you so much for your visit and kind worlds on my site; I am so happy to be introduced to yours. It’s just gorgeous.

  3. Gorgeous recipe! I can’t wait to try it.

    I’m definitely in the mood for greens and beans lately… Here’s my version of sauteed cannellini beans with chard:


    Health-full Life

  4. Ezzi

    Great salad. Thanks

  5. Emma

    Hi Ezzi,
    Thanks for your message – I’m glad you enjoyed the salad. I have just planted some broad beans for the coming summer so hopefully they deliver the goods!
    Happy cooking,

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