Lettuce, pea, butter bean and preserved lemon salad
Serves: 4 as a main or 6 as a side
![Lettuce, pea, butter bean and preserved lemon salad](/uploads/media/720x770/03/11983-LettucePeaAndPreservedLemonSalad_AntDuncan.jpg?v=1-0)
Recipe photograph by Ant Duncan
Lettuce, pea, butter bean and preserved lemon salad
This super healthy salad is full of fresh flavours, wonderful as a light meal or side dish
Serves: 4 as a main or 6 as a side
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Nutritional information (per serving)
Calories
270Kcal
Fat
16gr
Saturates
2gr
Carbs
18gr
Sugars
7gr
Fibre
8gr
Protein
10gr
Salt
0.4gr
![Emily Jonzen](/uploads/media/100x100/08/6878-Emily-Jonzen.jpg?v=1-0)
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
![Emily Jonzen](/uploads/media/100x100/08/6878-Emily-Jonzen.jpg?v=1-0)
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Ingredients
- 1preservedlemon
- ½redonion,finelysliced
- juiceof1lemon
- 4tbspextra-virginoliveoil
- 1tbspagaveormaplesyrup
- 2courgettes
- 1LittleGemlettuce
- 1x160gpackfreshshelledpeas
- 1x400gtinbutterbeans,rinsedanddrained
- 30gpistachiokernels,roughlychopped
- ½x20gpackchives,finelychopped
- ½x30gpackparsley,chopped
Step by step
- Scrape the flesh from the preserved lemon and discard. Finely chop the rind and mix with the onion, lemon juice, oil, syrup and seasoning. Set aside.
- Use a vegetable peeler to shave the courgettes into ribbons. Work your way around the courgettes until you reach the seedy core – this can be used in soups or risottos. Trim the lettuce and cut into 6-8 wedges.
- Combine the courgette ribbons and lettuce with the rest of the ingredients and toss with the lemon dressing to serve.