Broad bean salad
With toasted almonds & Manchego cheese
Broad bean salad
With toasted almonds & Manchego cheese
Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
-
Calories 360 18%
-
Fat 26.7g 38%
-
Saturates 5.8g 29%
-
Sugars 8g 9%
-
Salt 0.4g 7%
-
Protein 14.3g 29%
-
Carbs 15.2g 6%
-
Fibre 8.2g -
Of an adult's reference intake
Tap For Method
Ingredients
- 200 g fresh podded or frozen broad beans
- 30 g whole almonds
- 1 x 480 g jar of roasted red peppers , in brine
- ½ a bunch of fresh flat-leaf parsley , (15g)
- 30 g Manchego cheese
Tap For Method
The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS
Tap For Ingredients
Method
- Boil the beans in a pan of boiling salted water for 3 minutes, then drain and pinch the skins off any larger beans.
- Toast the almonds in a dry griddle pan on a medium heat until lightly golden, tossing regularly, then remove and finely slice.
- Drain the peppers and open out flat, then char on the hot griddle until bar-marked on one side only. Remove and slice 1cm thick.
- Finely slice the parsley stalks, pick the leaves, then toss with the broad beans, peppers, 1½ tablespoons of extra virgin olive oil and 1 tablespoon each of red wine vinegar and brine from the pepper jar.
- Taste, season to perfection with sea salt and black pepper, and divide between your plates.
- Finely shave over the cheese with a speed-peeler, drizzle with 1 teaspoon of extra virgin olive oil, scatter over the almonds, and serve.
Related recipes
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited