Picnic: Broad Bean Salad.
by a tale
Free days have become somewhat rare.
Soaking up the sun, city and books.
Drawing and taking photographs.
Enjoying a last unrestrained week.
And then, go back to normal, I guess.
BROAD BEAN SALAD
adapted from Nigel Slaters “Tender Vol.1″
125 g podded beans
1 cup quinoa
three or four sprigs of parsley
the juice of a small lemon
salt and pepper
Start by cooking the quinoa with 1 1/2 to 2 cups of water. Bring water to boil, reduce to a simmer and add quinoa. Let simmer for 15 minutes and add water if necessary. Remove from heat and let sit for 5 minutes with the lid closed.
Pod broad beans and boil them in lightly salted water for six to nine minutes. Test beans before draining hence older ones might take a little longer. Drain and let cool.
For the dressing add a handful of beans, one spring parsley, olive oil, salt and pepper and lemon juice in a food processor. Blend until smooth. Add some water until you get a dressing-like consistency.
Wash and slice radishes, put in a bowl together with remaining beans and quinoa.
Pour over the dressing and mix well. Let sit for some hours in the fridge. Add parsley and salt to taste and serve.