Broad Bean, Asparagus and Pomegranate Salad
Lamb Rack with Mint and Sweet Potato Puree
3 - 4
Serves
25 mins
Prep Time
10 mins
Cook Time
Recipe author
The Feed
This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. Vick from The Feed says: "I serve it with a generous smear of Clevedon Buffalo Curd on the plate, topped with the salad and then a gorgeous piece of BBQ lamb.
If your broad beans are young and tender, you can forgo the double podding. The tender beans and the fresh raw asparagus really make a sensational spring salad. I’ve used farro to add some substance and heartiness to the dish, but you could use bulgur wheat or couscous."
Recipe from The Feed, by Vicki Ravlich-Horan, Images Ashlee DeCaires.
This dish celebrates the best lamb in the world pairing it with the classic mint along with some other true Kiwi flavours. The traditional pairing of mint comes via a pesto, which you can baste over the lamb as well as serve on the side. The natural sweetness of kumara is enhanced with a hint of Manuka honey and then pureed (This puree also makes a wonderful dip.) Recipe from The Feed, by Vicki Ravlich-Horan, Images Brydie Thompson.
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Ingredients
Salad
1 & 1/2 cups farro
i
(or alternatively you can use bulgar wheat)
1/2 tsp salt
1 bunch asparagus spears
1 cup broad beans
podded
4 spring onions
1 cup chopped fresh parsley
1 cup fresh mint
chopped
1 cup pomegranate seeds
1 Tbsp za'atar
i
1/4 cup extra virgin olive oil
2 lemons
zest of 1 and juice of 2 lemons
1 tsp sugar
1/2 tsp salt
1 garlic clove
grated
Method
For Salad
1
To cook the farro, rinse it thoroughly then place in a pot along with 4 cups of water and ½ tsp salt. Simmer until the farro is tender. Drain any remaining water off and rinse under cold water, then allow to cool completely.
2
Dice the asparagus and add these along with the raw broad beans to the farro.
3
Mix in the chopped spring onions, herbs, pomegranate seeds and za’atar.
4
Put the olive oil, lemon zest and juice, sugar, salt and garlic in a jar, put the lid on and shake to combine.
5
Pour the dressing over the salad and toss well. Best served at room temperature.
Nutrition Information per Serving (342g)
This nutrition analysis is based on 4 serves and uses bulgur wheat.
Energy
2079kJ (497 kcal)
Protein
12.5g
Total Fat
16.5g
Saturated Fat
2.5g
Carbs
62.3g
Dietary Fibre
23.7g
Sodium
876mg
Iron
6.2mg
Zinc
2.9mg
Vitamin B12
0µg
