Broad Bean Salad with Herb Booch Vinaigrette

© Bean Dearnley

Nothing screams spring louder than broad beans, but you can use this recipe as the basis for a salad any time of the year, substituting the broad beans with whatever is abundant and in season. For instance, fresh snake or flat beans in summer, corn and mushrooms in autumn or broccoli and cauliflower florets in winter and any sprouts you fancy. The verdant green booch vinaigrette is a delicious addition and only adds to the available goodness. If using that, you can leave the garlic out of the salad.

~ Holly Davis


Broad Bean Salad with Pumpkin Seeds & Oats



100g hulled whole oats (groats)
60 g pumpkin seeds
500 g fresh broad beans in their pods
20 g  broccoli sprouts
15 g radish sprouts
1 tbs extra virgin olive oil
1 small garlic clove, crushed and finely chopped
cracked black pepper, to taste
1 ⁄4 bunch mint, leaves only, finely sliced
1 ⁄4 bunch flat leaf parsley, leaves only, finely sliced
Celtic sea salt, to taste
small handful of mizuna (mustard greens) or other leafy green (optional)


The night before, soak the oats (8-12hrs) and pumpkin seeds (2-3hrs) separately, adding 1⁄2 teaspoon lemon juice to the oats and a pinch of sea salt to the seeds.

The following day, drain the oats and pumpkin seeds rinse them well and then drain again.

Bring a saucepan of lightly salted water to the boil and drop in the soaked oats. Cook for 3–4 minutes, or until they are tender. Strain well and then rinse in cold water. Tip into a serving dish. Add the soaked pumpkin seeds and set aside while you prepare the broad beans.

Pop the broad beans out of their pods. Bring a saucepan of salted water to the boil and drop in the beans. Simmer the beans for 3–4 minutes, then drain and submerge in a bowl of iced water (this helps retain their vibrant green colour).

Peel the beans, leaving you with tender, bright green jewels. Add these to the dish with the sprouts along with the

Peel the beans, leaving you with tender, bright green jewels. Add these to the dish with the sprouts along with theremaining salad ingredients.

Toss gently to combine, being careful not to break up the sprouts, and serve at room temperature with some verdant green booch on the side for dolloping.


Herb Booch Vinaigrette

Greens, grains and fish take very well to this fresh herby vinaigrette.
If serving with broad beans, no garlic is needed.

Makes approx. 400 ML ~ Ready in 15 minutes



2 tbs dijon mustard
3 tbs kombucha or Jun ‘vinegar’
1 bunch chopped parsley, leaves and tender stems included
1 small garlic clove
1⁄2 tsp maple syrup
sea salt, to taste
180 ml extra virgin olive oil




Blitz the ingredients except the olive oil in a food processor or blender. Drizzle in the olive oil, a trickle at a time, to create a thick but pourable emulsion.

Keeps for 1 week in the fridge but the vibrant green will fade.





Unlocking the goodness of nature

Soaking nuts encourages them to germinate which activates their valuable nutrients, now unlocked for our use.
Always use the very best fresh, hulled nuts and seeds you can buy. 

Holly Davis has devoted a whole chapter to this subject in her book, it is the most extensive summary  I have ever read on Sprouting, soaking, toasting, activating.  See Chapter One of her book Ferment, available to buy here




Gut Health Chef Holly Davis

Recipe by Holly Davis, from her book Ferment.  Published by Murdoch Books and photography ©Bean Dearnley. All rights reserved.

Flora Montgomery