Don’t waste it: If you’ve podded the broad beans, keep the pods to infuse stocks or soups – while they’re too fibrous to eat, they have plenty of flavour.
Broad bean recipes
Broad bean, ibérico ham and mint salad
Fresh broad beans with fragrant mint and salty ibérico ham is the simplest but most delightful of salads, plus a great way to use up a broad bean glut from the garden. 20-minute meal: This quick and easy salad is ready in just 20 minutes. Serve as a simple lunch, side dish or starter for two people. Spanish flavours: With hits of salty ibérico ham, the subtle tang of sherry vinegar, extra-virgin olive oil and earthy broad beans, this sunny salad has plenty of Spanish flavour. Browse more broad bean recipes.
Dairy-freeGluten-free
Serves2 as a lunch or side
Hands-on15 min
Oven5 min
DifficultyEasy
Method
Bring a pan of salted water to the boil, then add the broad beans and cook for 2-3 minutes until tender. Drain, then transfer to the ice-cold water to cool.
Meanwhile, heat 1 tbsp of the oil in a frying pan and fry the ham in 2 batches for about 30 seconds on each side. Transfer to kitchen paper to cool and crisp up, then break into pieces.
Once cold, drain the beans and, if you like, slip them from their skins. Whisk the remaining oil with the vinegar and garlic in a bowl with a good pinch of salt and pepper, then add the beans, ham and mint. Toss together to serve.
Nutrition
| Calories | 263kcals |
|---|---|
| Fat | 19g (3.9g saturated) |
| Protein | 13g |
| Carbohydrates | 6.6g (1.3g sugars) |
| Fibre | 6.8g |
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