The best broad bean salad
(from Elyce123’s recipe box)
Source: delicious. May 2004
Prep time: 5 minutes
Cook time: 5 minutes
Serves 4 people
Categories: May
Ingredients
- 2-3 large handfuls of shelled broad beans
- handful of roughly chopped or grated pecorino
- finely grated zest and juice of 1 lemon
- splash of extra-virgin olive oil
- handful of fresh mint
- sea salt
- 75g Spanish ham, roughly torn (pata negra is the best)
Directions
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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.
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Roughly mash the blanched broad beans – this can be done in a food processor, chopped with a knife or crush in a pestle and mortar. Mix together with the small raw beans, the pecorino, lemon juice, oil and some of the mint, finely chopped.
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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.