rocket and broad bean salad with rosemary dressing
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rocket and broad bean salad with rosemary dressing
  • 150g baby rocket (arugula) leaves
  • 200g frozen broad (fava) beans, blanched and peeled
  • 1 cup green olives, pitted and halved
  • 1 cup (160g) Kalamata olives, pitted and halved
  • shaved parmesan, to serve

rosemary dressing

  • 1½ tablespoons olive oil
  • 2 teaspoons red wine vinegar
  • 1 clove garlic, crushed
  • 1 teaspoon chopped rosemary leaves
  • sea salt and cracked black pepper