Broad bean, chickpea & mint salad with miso

20 minutes

5 minutes




  • 2 cans chickpeas, drained
  • 1/2 cup dates chopped
  • 1 cup mint, chopped
  • 1/4 cup avocado oil
  • 1 lemon, zested and juiced
  • Sea salt and pepper
  • 1 cup broadbeans
  • 10 leaves of sliverbeet, chopped into large slices

Miso emulsion

  • 2 soft boiled eggs
  • 1 tbsp miso paste
  • 4 tbsp orange juice
  • juice of 1 lemon
  • 1 cup chopped coriander
  • 10 mint leaves
  • 1 tbsp brown sugar
  • 1 clove garlic
  • 1 tbsp ginger, peeled
  • 300 ml grapeseed oil


Selaks Tropical Sauvignon blanc


Bring a large pot of salted water to the boil. Blanch broad beans for 10 seconds, drop into iced water, drain well and allow to cool before peeling.

Heat a frypan and add a touch of oil before sautéing the sliver beet very quickly.

In a large bowl combine all the rest of the ingredients and set aside ready to be served. 

Make up the Miso emulsion

Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold.

Carefully roll the eggs breaking the shell before peeling. (good luck!)

Place all the other ingredients apart from the oil into the blender and turning on slowly before turning up and slowly drizzle in the oil. Season with salt and pepper if required.

Dress the chickpea mix with some of the dressing, serving the rest on the side.