Broad Bean and Blackberry Salad from the Scottish Vegan Cookbook

  30 Aug '21   |  Posted by: Birlinn

With August coming to a close, our recipe of the week makes the most of late summer’s produce. The Broad Bean and Blackberry Salad is taken from Jackie Jones’ The Scottish Vegan Cookbook, which celebrates fresh, seasonal fruit and veg in an eclectic mix of recipes from simple salads to indulgent desserts.

Broad Bean and Blackberry Salad from the Scottish Vegan Cookbook by Jackie Jones

This fresh and vibrant salad is ideal for late summer when blackberries and broad beans are in season. I use rapeseed oil in the dressing, which gives the salad a lovely buttery golden hue.

Serves 2–4
Prep time: 15 minutes
Cooking time: 5–6 minutes

125g freshly podded (or frozen)
broad beans
1 large courgette
30g alfalfa sprouts
3 salad onions
100g blackberries
25g pumpkin seeds
Salad cress or pea shoots (optional)
Salt and freshly ground black

3 tablespoons rapeseed oil
2 tablespoons apple juice
2 teaspoons apple cider vinegar
1 teaspoon vegan honey or
coconut nectar
Salt and freshly ground black

Place the broad beans in a medium saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 5–6 minutes. If using frozen beans, cook for 3–4 minutes. Drain, rinse in cold water and set aside.

Trim the courgette and peel it into large strips, lengthways, down to the seeds (reserve the remaining courgette for soup), then arrange it on a large plate or platter.

Add the alfalfa sprouts.

Trim and slice the salad onions and add to the plate, then add the broad beans.

Cut the blackberries in half and add them to the salad.

Sprinkle the pumpkin seeds and salad cress (or pea shoots, if using) over the salad and season well with salt and black pepper.

To make the dressing, combine all of the ingredients in a jam jar with a lid and shake well (with the lid on!) to mix. Drizzle over the salad before serving with freshly made Bannocks or your favourite bread.

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