A simple-as-anything seasonal dish from award-winning food writer Alice Zaslavsky’s book Salad for Days, this spring-like bowl is stunning when fresh peas and broad beans are bountiful ...

For the quinoa salad, heat the rapeseed oil in a frying pan and fry the pumpkin and sunflower seeds until golden-brown. Set aside. Combine the quinoa, olives, preserved lemon, broad beans ...

These broad beans crop up in spring where you'll ... or a Fava Bean and Butter Bean salad. If you have dried beans, you'll save yourself the prep time and can prepare them just as you would ...

Drain, refresh in cold water, then drain again and peel the broad beans. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese ...

Boil for a couple of minutes and drain. When cool enough the handle, remove the skins of the larger broad beans. Discard the skins. To assemble the salad, add the broad beans, herbs, onions ...

Since it's spring, we're going green! I love the addition of blanched broad beans but the salad will still be lovely without them if you cannot find them. This is a brilliant vegetarian dish ...