262.Spicy broad bean and pine kernel salad : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Serves 4

1 lb / 450 g shelled broad beans, these should be small and fresh

juice of 1/2 lemon

1 teaspoon olive oil

3 tablespoons yogurt

4 tablespoons Spicy Mayonnaise (see recipe)

1 tablespoon fresh chopped mint

1 tablespoon fresh chopped herbs (basil, oregano, chives, thyme, parsley, marjoram in any combination)

1 oz / 25 g pine kernels


  • Cook the beans until just tender, then drain and toss them with the olive oil and lemon juice while still hot. Leave to cool.

  • Mix together the yogurt, mayonnaise and most of the herbs.

  • Mix with the beans and pine kernels.

  • Sprinkle with remaining herbs and serve.