Broad bean salad with labna

6 servings

Ingredients

QuantityIngredient
750gramsShelled broad beans
Well-flavoured vinaigrette made with olive
Oil, lemon juice, salt, pepper and garlic
2tablespoonsChopped fresh mint
12eachesLabna balls rolled in herbs of your choice

Directions

SOURCE: AUSTRALIAN VOGUE WI

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