FEATURE
BROAD BEAN & BROAD BEAN TIP SALAD WITH GOAT’S CHEESE By Kathy Slack
Serves 2 Prep 15 mins Broad beans are, for me, the ultimate legume. Not just wall-to-wall sweetness like a pea, they have texture and a hint of bitterness that makes them a more grown up, savoury option. The sometimes painstaking ritual of removing their velvety pod blanket then popping them out of their silky jackets is often considered a chore, but personally I welcome the chance to marvel at their creation rather than see them as just another green on the side. In this salad, I’ve also added some broad bean tips – the growing shoots of the plant, where the youngest leaves and flower buds are tight and crisp and taste intensely green. It feels satisfyingly neat to see both bean and tip in the same dish, but if you can’t find the tips, pea shoots will do nicely.
Ingredients: 200g broad beans (approx 600g in their pods) 25g broad bean tips 2 red spring onions A small bunch of fennel fronds 10 sorrel leaves 5 tbsp extra virgin olive oil 1 tsp muscatel vinegar 125g soft goat’s cheese Method: Cook the broad beans in a saucepan of boiling, salted water for 1 minute, then drain and rinse the beans in ice-cold water to stop them cooking further. Pop the beans out of their jackets and put them in a mixing bowl. Smaller beans can be left in their jackets, but the skins of large beans are a bit chewy and are best removed. Take the broad bean tips and separate the smallest leaves closest to the flower buds from the top of the growing tip. Add both to the mixing bowl. Tear the fennel fronds up, finely chop the spring onions and add these to the bowl too.
PICTURE CREDITS: Kathy Slack
Broad beans with the gentle sourness of goat’s cheese and the sherbet zing of a sorrel dressing!
