I have a lot of broad beans at the moment; I planted them late and I’m just picking the last of them now. We used some to make this salad, which was perfect with barbequed food: we had shish kebabs, nan bread, yoghurt and cucumber salad, humus, lots of things. I got the idea from a Jamie Oliver Recipe, but he had added some other ingredients at the end. I stopped short of the full thing, as the salad was delicious enough without the extras. I made it at the last minute, as it is good slightly warm.
- Allow around 30g beans per serving
- Lemon juice to taste (1 lemon for 4 servings)
- olive oil (ratio of lemon juice:olive oil is 1:3)
- Salt and pepper
- 1 sprig of fresh mint per serving
- 1 spring onion per serving
- Pod the beans, and blanch them, unsalted, in boiling water for a minute or two. Drain and set aside to cool.
- Put the warm beans in the serving dish, and dress with lemon juice and olive oil. For every 1 tbsp of lemon juice, add 3 tbsp olive oil.
- Season with salt and pepper, and add finely shopped mint. Slice the onions very finely, and fry in a little olive oil, until the onions are soft and starting to colour. Stir them into the salad.
This works really well served with sour cream or greek-style yoghurt.