Preparation

1. Wash and dry the young spinach thoroughly. We cut the bread into cubes. In a bowl, mix with olive oil and toast for a few minutes in a frying pan or 10 minutes in an oven preheated to 200 ° C to get crispy croutons. Transfer back to the bowl.
2. Boil the broad beans in salted water for 5 minutes and cool in a bowl of cold water. Peel and put in a bowl.
3. When the croutons have cooled down, add the spinach and diced tomatoes. Dice the shallot and garlic very finely and add to the rest.
4. We also add torn basil and all the spices. We mix thoroughly. The salad is ready literally 5 minutes after mixing. Transfer to a plate and as an option you can sprinkle with grated, mature cheese.