Early summer veg are a joy, and those first broad beans are among my favourites. Beans are such a healthy food, particularly for women – research has shown that women eating beans and pulses three or more times a week are at least 25% less likely to be diagnosed with a hormonal cancer like breast cancer. Broad beans are a gorgeous bean to use when freshly podded and as baby as you can get them. If they are bigger, you can remove the outer skin to use the two delicate halves found inside. They don’t come any more tender than that!

Using them with this lovely dressing adds a ton of complementary nutrients, and it’s all about layering up those nutrient profiles and building up the micro and macro nutrients for absolutely incredible food for our bodies and brains right down to a cellular level. Easy to grow, there is nothing quite like harvesting your own baby beans for a serving of this on your plate.


Minty Broad Beans with Lemon

  • Author: Jane Hutton
  • Prep Time: 15
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Diet: Vegan


  • 450g broad beans
  • 2 tbsp garlic-infused oil
  • grated rind and juice of 1 lemon
  • fresh mint, chopped
  • seasoning


  1. Skin the broad beans so you’re left with the very green inside part. Blanch in lightly salted water for around 4 minutes until just tender. Drain and toss with the oil, lemon juice, rind and mint. Season to taste and serve.

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