Broad Bean Salad

450 g/l lb shelled broad beans
salt
juice oft/ lemon
1 teaspoon polyunsaturated vegetable oil
3 tablespoons plain low-fat yogurt
4 tablespoons reduced-calorie mayonnaise
1 tablespoon chopped mixed herbs (parsley,
thyme and chives) .

Cook the beans in boiling salted water for 10 minutes, then drain and place in a bowl. Mix with the lemon juice and oil and leave to cool.

Mix together the yogurt, mayonnaise and most of the herbs. Pour over the beans and mix well. Transfer to a salad bowl and sprinkle with the remaining herbs before serving.

SERVES 4 tri 6