Broad Bean and Carrot Salad
|Frozen broad beans||2 Pound (1 Kilogram)|
|Carrots||8 Ounce, grated (250 Grams)|
|French dressing||1⁄4 Pint (150 Milliliter)|
|Chives||1 Tablespoon, chopped|
Put the frozen broad beans in a bowl and pour over boiling water to cover; leave for 2 minutes, then drain and pop off the skins.
Mix with the carrots in a serving bowl.
Pour over the French dressing and toss lightly.
Sprinkle with chopped chives to serve.