Jamie Oliver

Broad bean salad

With toasted almonds & Manchego cheese

Broad bean salad

Serves 2
Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    360
    18%
  • Fat
    26.7g
    38%
  • Saturates
    5.8g
    29%
  • Protein
    14.3g
    29%
  • Carbs
    15.2g
    6%
  • Sugars
    8g
    9%
  • Salt
    0.4g
    7%
  • Fibre
    8.2g
    -

Of an adult's reference intake

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
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.

Tip

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Nutrition per serving
  • Calories
    360
    18%
  • Fat
    26.7g
    38%
  • Saturates
    5.8g
    29%
  • Protein
    14.3g
    29%
  • Carbs
    15.2g
    6%
  • Sugars
    8g
    9%
  • Salt
    0.4g
    7%
  • Fibre
    8.2g
    -

Of an adult's reference intake