Rocket And Broad Bean Salad With Rosemary Dressing

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donna hay

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Ingredients

150 g baby rocket (arugula) leaves

200 g frozen broad (fava) beans, blanched and peeled

1 cup green olives, pitted and halved

1 cup (160g) Kalamata olives, pitted and halved

shaved parmesan, to serve

1½ tablespoons olive oil

2 teaspoons red wine vinegar

1 clove garlic, crushed

1 teaspoon chopped rosemary leaves

sea salt and cracked black pepper

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