Baby Gem Lettuce Cups with Broad Beans

SuperValu Baby Gem Lettuce Cups with Broad Beans SuperValu Baby Gem Lettuce Cups with Broad Beans

Caramelising the nuts in this salad gives the dish a tasty crunch and so worth the extra effort.

8 people 15 minutes 15 minutes


  • 180 g Podded Broad Beans
  • 35 g Sun Dried Tomatoes in Oil finely chopped
  • 4 - SuperValu Baby Gem Lettuce broken into individual leaves and washed
  • 100 g SuperValu Feta Cheese
  • 1 - SuperValu Fresh Chives to garnish

For the caramelised nuts:

  • 1 knob Butter
  • 20 g Caster Sugar
  • 40 g Pecans or walnuts

For the dressing:

  • 1 - Lemon juice of half only
  • 2 tbsp Olive Oil
  • 1 pinch Pepper
  • 1 pinch Salt


  1. When you caramelise nuts, you get a wonderful crunch. Place the nuts, sugar and butter in a non-stick frying pan set over a medium heat, stirring to coat once the sugar starts to melt. Have a sheet of non-stick baking paper ready to put the nuts on once they are coated. Keep stirring until they are all coated and try to keep them separate. Spread them out on the paper to let them cool and dry, being careful not to burn yourself. If you want to make extra and keep them for nibbles in an airtight container, use 150g nuts, 60g sugar and a big knob of butter.
  2. To make the salad dressing, mix the lemon juice and olive oil with salt and pepper to taste.
  3. To make the salad, cook the broad beans in boiling water for about 3 minutes. Once cooled, pop them out of their skins.
  4. Toss the broad beans and sun-dried tomatoes with the dressing in a large bowl. Scoop a little of the broad bean and tomato filling into individual lettuce cups, then top with the nuts and crumble in the feta cheese. Garnish with snipped fresh chives and serve.
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