Broad bean salad with labna

Yield: 6 servings

Measure Ingredient
750 grams Shelled broad beans
\N \N Well-flavoured vinaigrette made with olive
\N \N Oil, lemon juice, salt, pepper and garlic
2 tablespoons Chopped fresh mint
12 eaches Labna balls rolled in herbs of your choice


Cook beans in boiling salted water until just tender. Drain and place in bowl. Add vinaigrette to the warm beans and leave to stand at room temperature until cool. Refrigerate until required. Remove from refrigerator at least 30 minutes before serving. Toss with mint and labna. Helen Gray. Bon-Appetit, Exec.Chef. Magnus Johansson Submitted By SHERREE JOHANSSON On 09-26-94

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