Lettuce, pea, butter bean and preserved lemon salad
Serves: 4 as a main or 6 as a side
Prep time: 20 minsTotal time: 
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
Prep time: 20 minsTotal 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 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 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.
