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Recipes

Broad Bean Salad

This Broad Bean Salad is a lovely, simple summer salad.Broad Beans start to appear early in the summer from Italy or locally in our summer months. If you sow yours in Autumn as I did (directly outside) you will have them much earlier and deliciously sweet straight form the pod.

I love broad beans just simpleycooked in boiling salted water for literally a few minutes. They are also great in a Summer minestrone soup.

Broad Beans

Servings: 4


Ingredients – Broad Bean Salad

  • 1 large handful podded broad beans per person
  • 3 tablespoons extra virgin olive oil
  • good squeeze of fresh lemon juice
  • 1 large handful basil leaves
  • Salt and pepper
  • Parmesan shavings

Method

  1. Use very fresh small broad beans and cook in boiling salted water for just a few minutes until tender.
  2. Strain and remove the skins of any larger beans, then while still warm, season with salt and pepper and toss in the oil and lemon juice, tear up the basil leaves and mix through.
  3. Serve at room temperature with some shaved parmesan on top.

You can find more recipe inspiration on my Recipes page or join us for a hands-on class Cook The Season – May

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