Tuesday, 7 June 2011

Broad Bean Salad with Elderflower & Ginger Dressing


One of the things I love the most about blogging is the how flexible you can be. So for those of you who have bought Prepped, new linked recipes on the blog here keep the book alive and adds an extra dimension .... .so I shall keep adding new recipes each week .. keep an eye out and please do join in Club Prepped..it's so good to share!

This week using the Elderflower and Rose syrup as the linked recipe I have combined the elderflower syrup with ginger & lime giving this dressing zing.

Back in the days when I was a chef ( .. oh it seems such a long time ago now!) the definition of salad was an iceberg lettuce with cucumber slices and the odd quarter of tomato. Thank goodness things have changed! Think fresh, think zesty, warm, bacon, chorizo, colourful, tasty zingy, and crunch. It really is time to rethink salad, as you know it. Chorizo ginger lime and elderflower salad dressing over a Spanish style pea and bean salad. It is quick. It’s easy and it’s tasty. You can eat this hot or cold and it makes a cracking packed lunch. If you haven’t had the chance to make your cordial yet then there is still time .. just .. but if not then you can buy elderflower syrup. Look for a good quality syrup, with no added preservatives or additives that is floral and not too sweet such as Belvoir Fruit farms cordial - it’s lovely and floral whilst still retailing a good acid balance needed for a salad dressing and it’s made in not far away from me in Northamptonshire .. in Grantham (available in most supermarkets.)

Makes Salad for 4 -6
Preparation 15 minutes
Freeze No
Keeps up to 3 days covered in the fridge


1 onion finely sliced

300g chorizo

300g peas (frozen are fine)

250g board beans


3 tablespoons elderflower syrup

2 inches of ginger root

zest and juice of 1 lime

Basil to dress

1) Place the Chorizo and onion into a frying pan and gently sauté. You don’t need any oil - there should be enough fat in the chorizo. When the onion is soft and slightly caramelised add in the peas and board beans. Keep on a low heat and stir.

2) The beans and peas take 8 – 10 minutes to cook. Once the heat has worked it’s way through them add in 2 or 3 tablespoons of water and keep stirring. If it catches add another tablespoon of water.

3)Once the peas and beans are cooked grate a about a 2 inch piece of ginger and squeeze out the juice. – there should be about 3 tablespoons. Mix this with the elderflower syrup and the lime zest and juice and pour into the saucepan. Mix well.

4) Serve either hot or cold. Scatter torn basil leaves before you serve.

(Photo's courtesy of Northampton Chronicle & Echo)



  1. divine... much like yourself!... so hungry now... can you come and feed me please?

  2. What a great idea, more recipes! I love it.

  3. This looks - and sounds - absolutely awesome! I'm always on the look out for low carb recipes that are interesting and a bit different - and this one is being bookmarked! You've also thought of everything by letting us know about the elderflower cordial as an alternative ingredient. Thanks!

    Hannah @ Love to Dine

  4. Hi there, just wanted to tell you i saw your book at Waterstones today, and I thought it was so lovely. There were so many beautiful recipes in there that I'd love to try (I cant get that lavender bread out of my head right now, so pretty!).
    Congratulations on producing such a fantastic piece of work!
    *kisses* HH

  5. Well the lamb tagine is in the oven cooking so that it will be right for eating tomorrow. The rhubarb pie was delicious also made one as a spare with blackcurrants - this is now in the freezer. The shortbread biscuits did not last long. So it will be the broad bean salad next, probably make that tomorrow ready for the family on Sunday. Oh, Vanessa you have done some luvly recipes, delicious & so easy. Keep you the good work & look forward to your next one. Got to gather more elderflowers for another syrup. Here's to enjoying cooking & eating. x


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