Drunken broad bean & goat’s cheese salad

With spring onion croutons

Drunken broad bean & goat’s cheese salad

Drunken broad bean & goat’s cheese salad

Serves 2
Cooks In20 minutes plus marinating
DifficultyNot too tricky
Nutrition per serving
  • Calories 665 33%
  • Fat 48.5g 69%
  • Saturates 14.1g 71%
  • Sugars 4g 4%
  • Salt 1.88g 31%
  • Protein 22.2g 44%
  • Carbs 34.7g 13%
  • Fibre 1.7g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Charlie Clapp
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Ingredients

  • 250 g podded broad beans
  • 150 ml white wine
  • 50 ml white wine vinegar
  • 2 tablespoons caster sugar
  • 2 spring onions
  • extra virgin olive oil
  • 100 g sourdough bread
  • 1 handful of pea shoots
  • ½ a small bunch of fresh mint
  • 100 g goat's cheese
  • 1 lemon
Tap For Method
Recipe From

Jamie Magazine

By Charlie Clapp
Tap For Ingredients

Method

  1. Blanch the broad beans in boiling salted water for 2 minutes. Drain and refresh in cold water. Squeeze most of the beans out of their skins, leaving the smaller ones in their skins for texture.
  2. In a bowl, combine the wine, vinegar and sugar. Stir to dissolve the sugar, add the beans and leave to marinate for 1 hour.
  3. Preheat the oven to 190ºC/375ºF/gas 5.
  4. Trim and chop the spring onions and blitz in a food processor with 4 tablespoons of oil.
  5. Tear the bread into chunks, scatter over a baking tray, drizzle with the onion oil and scrunch with your hands. Bake for 10 minutes, until crunchy.

    Use a slotted spoon to transfer the beans to a serving bowl. Top with the pea shoots, picked mint leaves, croutons and goat’s cheese. Finish with the lemon zest and juice, and a drizzle of oil.
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