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
