These beans are rich in protein, fibre and vitamin A. If picked young can be cooked and eaten pod and all. If matured then remove the beans from the pod.
- Toss broad beans, red onion, cucumber and goat or feta cheese in a garlic dressing
- For a warm winter salad mix mint, pecorino, broad beans and crispy bacon
- Boil the beans lightly and eat with butter, pepper and salt
- Make a dressing of white wine vinegar, chives, anchovies, mint and olive oil, then toss it through the warm cooked beans
This vegie contains cancer-protecting phytonutrients, as well as fibre, vitamins and minerals.
- Use radishes to add crunch to salad sandwiches
- Mix tomatoes, fennel, radishes, cucumber and salad leaves and stir through a mustard dressing
- Radish can be added to green salads
- Dip radishes in ricotta cheese for a quick snack
Contains a wealth of vitamins C, A, and K, and excellent sources of calcium, magnesium, potassium, manganese, and iron. Vitamin A, for instance, is essential for a properly functioning immune system, while vitamin C is an antioxidant that shields the body from free radicals. Bok choy supplies potassium for healthy muscle and nerve function, and vitamin B6 for carbohydrate, fat, and protein metabolism.
- The entire vegetable can be used, and is often added raw to salads for a satisfying crunch
- In soups, the leaves and stalks should be chopped and added separately, since the stalks take longer to cook
- Shredded, it makes great coleslaw
- Can be steamed or boiled, but the stir fry method of cooking seems to release the best flavor