Spring salad

side dish · ⏱ 25 min · 4 portions · 25.0 g carbs / portion · vegan · allergens: sesame

v5 · rb0e705f985 20260727Z1751 300 g asparagus 200 g french bean 300 g broad bean 50 g baby spinach leaf 🍳 bring water to a boil ⏳ ⏱ 2-4 min blanch the asparagus and transfer to ice-cold water to chill and drain 🔪 ⏱ 5 min blanch the french beans and transfer to the asparagus bowl to drain and dry ⏱ 2 min blanch the broad beans, refresh, dry, and remove and discard the skins by pressing each bean gently between finger and thumb prepare the greens in a large bowl add the shallot and red chilli to the bowl 🌀 stir in the sesame oil, olive oil, lemon juice, sesame seeds, and nigella seeds and season with salt 🌀 taste and adjust seasoning if needed 🍽 serve the spring salad at once Spring Salad 🥗 1 piece shallot 1 piece red chilli ½ tsp sesame oil 3 tbsp olive oil 1 tbsp lemon juice 1 tbsp sesame seed 1 tsp nigella seed broad bean baby spinach leaf shallot, red chilli
http://flowcooking.food/en-us/recipe/531/spring-salad/