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Spring salad from Plenty More (page 40) by Yotam Ottolenghi

  • sesame seeds
  • asparagus
  • broad beans
  • nigella seeds
  • sesame oil
  • French beans (haricots verts)
  • red chillies
  • black sesame seeds
  • banana shallots
  • baby spinach

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Accompaniments: Tomato and almond tart

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shoffmann on June 05, 2017

    Yum. Great salad for springtime and came together quickly. I used frozen edamame instead of the broad beans because that's what I had.

  • Tealismyname on March 08, 2016

    This makes a great side salad. I really love the addition of the nigella seeds.

  • KarinaFrancis on October 18, 2015

    This was a lovely fresh salad to go with some rich lamb. Its a symphony of green, so looks pretty as well as tasting good.

  • aargle on December 02, 2014

    We all loved this salad and it was very quick to pull together. I used frozen broad beans as unable to find fresh.

  • Fiona on November 26, 2014

    This is the perfect spring salad - a friend had just given me the last of their broad beans for the season so wanted to do them justice. This salad is really tasty and a great way to serve these ingredients while in season.

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