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Lettuce, pea, butter bean and preserved lemon salad


Serves: 4 as a main or 6 as a side
timePrep time: 20 mins
timeTotal time:
Lettuce, pea, butter bean and preserved lemon salad
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
timePrep time: 20 mins
timeTotal time:

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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

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

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

  1. 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.
  2. 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.
  3. Combine the courgette ribbons and lettuce with the rest of the ingredients and toss with the lemon dressing to serve.

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