This is a wonderfully refreshing salad dressed with apple cider vinegar, mint, verjuice and lemon for a light side or starter.






Skill level

Average: 4.8 (2 votes)


  • 1 kg broad beans, podded
  • ½ cup green almonds, chopped
  • ¼ bunch spring onions, chopped
  • ½ bunch broad bean leaves
  • ½ bunch radishes, with their leaves, washed and thinly sliced
  • 1 cucumber, sliced
  • sea salt and black pepper, to taste


  • 125 ml (½ cup) apple cider vinegar
  • 250 g raw sugar
  • ¼ bunch mint


  • 60 ml (¼ cup) verjuice
  • 100 ml lemon juice
  • 200 ml extra-virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the sirkanjabin, place the vinegar, sugar and 80 ml (⅓ cup) water in a small saucepan and simmer gently over low heat for 15 minutes. Add the mint, remove from the heat and stand at room temperature until cool, then remove and discard the mint.
  2. Meanwhile, to cook the beans, bring a saucepan of water to the boil. Fill a bowl with 1 litre of iced water and 1 teaspoon of salt). Add the broad beans (reserving some of the smaller beans to add to the salad raw) and blanch for 3 minutes. Drain and submerge immediately in the iced water and stand for 10 minutes. Drain again and place in a large bowl with all other salad ingredients.
  3. For the dressing, pour 125 ml (½ cup) sirkanjabin into a small bowl. Add the verjuice, lemon juice, olive oil and a pinch of salt. Whisk together to combine.
  4. Pour the dressing over the salad and toss to coat. Serve on a large serving platter.


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