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Chloe Wilkinson | Naturopath​ | BHSc. NAT

©2020 by The Good Health Co.

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  • Chloe Wilkinson BHSc.

Pomegranate, Broad Bean & Radish Salad

Updated: Jan 7



This recipe was inspired by a similar recipe in the beautiful book Mr Wilkinson's Simply Dressed Salads. Alas Matt and I are not related.

Let have a chat about broad beans. They need to be double podded after cooking, meaning simply you have to squeeze them out of two different pods. Now this is a real labour of love and something I throughly enjoy doing. It is therapeutic and you get to work with your hand - something I believe makes the end result taste better.

That being said - if double podding is not your thing and you simply don't have the time, sub out the broad beans for podded soya beans or edamame. You can buy a bag of frozen pre-podded edamame from most Asian grocers - I even think Harris farm has them these days.

The recipe below serves about 4 people as a side salad. Feel free to add in your protein of choice. We normally go for salmon, chicken or tofu.

It really is a celebration of summer this dish. Light, tasty and cooling.

THINGS YOU WILL NEED • 500g podded broad beans - we will do the second pod post cooking (or 1 bag of frozen podded edamame beans) • 1 bunch mint • 1 bunch parsley

• 3 small radishes • 1 pomegranate (watch this video for the ultimate deseeding technique) • Zest of half a lemon • Juice of said half lemon • 2 tablespoons olive oil

METHOD 1. In a saucepan of salted bowling water add podded broad beans and cook for approx. 4-5mins (if using edamame cook as per packet instructions) 2. Drain broad beans in a pasta strainer and rinse with cold water - allow to cool 3. Roughly pick mint and parsley leaves and toss in a large bowl 4. Chop up remaining parsley stalks and add to the bowl 5. Cut the radishes into thin matchsticks (aka julienne) 6. Remove the outer layer of the broad beans one by one. It is easiest to tear the skin and slide it off. 7. Add podded broad beans to the mint and parsley. 8. Throw in the lemon zest, lemon juice, olive oil and most pomegranate seeds (leave a handful to dress at the end) 9. Give every thing a good toss to combine. Arrange onto a serving plate and top with left over pomegranate seeds 10. Serve with your favourite protein

My Kitchen Essentials

Kitchen Aid Food Processor - https://amzn.to/2unzfOQ

Vitamix Blender - https://amzn.to/39PSLny

Cast iron skillet - https://amzn.to/2QReO4u

Japanese Chefs Knife - https://amzn.to/37J1sxX

Baking Sheet Tray - https://amzn.to/37Ocq5A

Silicon Baking Mat - https://amzn.to/39MPCVt

Glass Storage Containers - https://amzn.to/2QVWUgX

About the Author

Chloe is a university trained Naturopath based in Sydney, Australia specialising in skin and reproductive health. She is also a self confessed skincare junkie and is always trying or researching new and emerging products to recommend to her clients during the healing process. She has a passion for empowering her client to regain control over their health to help bring back their best self. Her approach focuses on incorporating a nutritious diet and lifestyle changes along with nutritional and herbal medicine. To book an appointment with Chloe in Sydney click here.


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