As this has been my most successful crop of anything (ever!) I have had to do a bit of hunting to expand my recipe repertoire when it comes to cooking with broad beans. I’m estimating I’ve picked at least 5 kilos of the beans, with one last harvest to happen when I cull the plants this weekend, ready to plant out the lettuces. It also seems I am, for some reason, ahead of the pack when it comes to picking broad beans so I thought sharing some of my more favoured recipes might be useful to others.
I found this wonderful broad bean salad recipe in Kylie Kwong’s ‘It Tastes Better’ book. We had it a couple of nights ago with a piece of grilled, crispy-skinned salmon (cooked on the BBQ) and some minted potato salad. It was one of the lovely warm evenings we’ve been enjoying so we ate this summery meal alfresco. Sadly I’ve commandeered the outdoor table at a potting bench in lieu of the one Mr Good has been promising to build me, so we crowded around Miss Two’s tiny little craft table. It must have looked quite odd, but was a delightful meal shared with the family nonetheless.
Broad Bean Salad with Goat’s Cheese and Fresh Herbs
600g Broad Beans, removed from pod
100ml extra virgin olive oil
2 garlic cloves, roughly chopped
pinch of salt flakes
1/2 bunch dill, leaves picked and chopped
1/2 bunch mint, leaves picked and chopped
juice of 1 lemon
85g marinated goat’s cheese
freshly ground black pepper
Bring a pan of water to the boil. Blanch broad beans for 1 minutes, then refresh under cold running water. Drain and slip the bright-green beans out of their greyish skins
Heat a frying pan, add oil, garlic and salt, and fry gently for 1 minute. Add reserved broad beans and cook for 2 minutes. Transfer broad beans to a bowl and allow to cool.
Add herbs and lemon juice to broad beans and mix well. Arrange on a serving platter, then top with goat’s cheese and an extra drizzle of oil. Season with salt and pepper and serve.