A healthy light lunch option - packed with goodness and color
INGREDIENTS
- 7 oz shelled broad beans
- 2 Bibb and red lettuces, leaves sliced
- 1 red chicory or Belgian endive, leaves separated and sliced
- 2 raw beets, peeled and grated
- 1 small red onion, diced
- 9 oz pickled herrings in dill, drained
- handful alfalfa and radish sprouts
- 2 hard-boiled eggs, yolks only
- rye bread, to serve (optional)Horseradish dressing
- 3 tbsp olive oil
- 1½ tbsp cider vinegar
- 2 tbsp creamed horseradish
- 2 tbsp light cream
- sea salt and freshly ground black pepper
INSTRUCTIONS
- Steam the beans for 2 to 3 minutes until tender, then refresh under cold running water. Peel off the grey outer shells to reveal the green beans.
- Meanwhile, for the dressing, whisk together the oil and vinegar. Add the horseradish and cream, and whisk until combined. Season and set aside.
- Arrange the lettuce and chicory or endive on four serving plates, then top with the beets, onion and beans. Drizzle on three quarters of the dressing and toss gently until combined.
- Top with the fish and sprouts and grate the egg yolks over, then drizzle with the remaining dressing. Serve on rye bread, if you like.
Broad beansAlso called fava beans, these can be eaten with their greeny-grey shell, but the beans taste sweeter and look prettier if the shell is removed to reveal the bright green bean inside. Frozen beans can be used if fresh are unavailable.
