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Broad Bean Salad

The best broad bean salad

A real taste of spring

Broad Bean Salad

15 mins
Super easy

serves 4

About the recipe

I love this killer combo of popped broad beans, salty pecorino, Spanish ham and fresh mint.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Ingredients

2–3 large handfuls of shelled broad beans

a small handful of roughly chopped or roughly grated pecorino

finely grated zest and juice of 1 lemon

a splash of extra-virgin olive oil

a handful of fresh mint

sea salt

75g quality Spanish ham, roughly torn – pata negra is the best!

Top Tip

Try to find slices of Spanish ham if you can, but if you can’t try using Italian prosciutto such as Parma ham.

Method

  1. Separate the broad beans into 2 piles – big and small. Drop the big ones into boiling water for 1 minute and then put them aside to cool down. Pop them out of their shells when they’re cool enough to handle.
  2. Roughly mash the blanched broad beans – you can do this with a food processor, chop them up with a knife or crush them in a pestle and mortar. Mix together with the small raw beans, the pecorino, lemon juice, oil and some of the mint, finely chopped.
  3. Season to taste, then serve with the torn ham, a final zesting of lemon and the rest of the mint ripped up and scattered over the top.

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