Pea, Bean and Watercress Salad


  • 150g frozen peas
  • 100g green beans, tops trimmed and halved
  • 325g frozen broad beans, defrosted
  • small bunch watercress leaves, washed
  • small bunch mint leaves, torn
  • 1tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 25g cashew nuts, toasted


  1. Bring a saucepan of water to the boil add the peas and beans and cook for 3 minutes. Drain and refresh under cold water. Drain and pat dry with kitchen paper and place on a serving plate.

  2. Peel off the outer grey skins from the broad beans and add to the serving plate with the watercress and mint.

  3. Mix the balsamic and olive oil together. Pour over the salad and toss to combine. Sprinkle over the cashew nuts and serve straight away.