Jump to Main ContentJump to Primary Navigation

Broad bean, potato and mint salad

Prep:

Cook:

Serves:

Marc Morris
Marc Morris

    Young, sweet and tender, broad beans are best when first in season. Older beans require double podding before use. To do this, remove them from their pods and plunge the beans into boiling water to loosen them from their skin. This vibrant green bean is very versatile - as a side salad, in risottos, pilaffs, soups, stews, purée or even as a paté. This salad is a delicious compliment to a summer buffet, fish or a vegetarian mezze.

    Serves: 4- 6
    Preparation: 30 minutes
    Cooking: 30 minutes

    Ingredients

    ● Salad
    ● 750g new potatoes - sliced
    ● 2 tbsp extra-virgin olive oil
    ● 225g shelled broad beans – divide in half
    ● Dressing
    ● Juice of ½ lemon
    ● 1 clove garlic- peeled and minced
    ● 1 tsp sugar
    ● 2 tbsp extra virgin olive oil
    ● Salt and freshly ground black pepper

    Garnish
    ● 2 tbsp fresh mint

    Method

    ● Preheat oven to 200°C.

    ● Cook the sliced potatoes in boiling water for 5 minutes or until just soft. Drain and transfer to a tray lined with baking parchment paper. Drizzle with oil and season.

    ● Roast for 20 minutes or until crisp.

    ● Remove the skin from the podded broad beans by plunging them into boiling water for 3 minutes. Drain and refresh under cold water.

    ● Gently squeeze the cooked broad beans out from their skins.

    ● For the dressing, use 110g of the broad beans and mash with a fork or purée in the food processor. Stir in the lemon, garlic, sugar and oil. Season well.

    ● Transfer the cooked potatoes to a dish. Stir in the reserved whole broad beans and add the broad bean dressing.

    ● Season with salt and freshly ground black pepper and serve garnished with chopped fresh mint.

    jewishcookery.com

    Method
Recipes

Tenderstem broccoli sauteed with ginger, lime a...

Silvia Nacamulli

Thursday, May 11, 2017

Tenderstem broccoli sauteed with ginger, lime a...
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Recipe: Grain-free chocolate cake with chocolat...

Lisa Roukin

Thursday, December 1, 2016

Recipe: Grain-free chocolate cake with chocolat...
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Recipe: Piquant chicken with pickled plum slaw

Denise Phillips

Thursday, December 1, 2016

Recipe: Piquant chicken with pickled plum slaw
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche
Recipes

Recipe: Date & pistachio granola bars

Lisa Roukin

Friday, November 25, 2016

Recipe: Date & pistachio granola bars