radish, broad bean and mint salad

A colourful, vibrant and very tasty salad.

12 radishes, finely sliced with a mandolin or sharp knife
250 g broad beans (podded weight)
1 shallot, thinly sliced
1 tbsp fresh mint leaves, finely chopped

For the dressing:
100 ml extra virgin olive oil
30 ml fruit vinegar
1 tsp Dijon mustard

View the full recipe at The Circus Gardener’s Kitchen →