If double-peeling broad beans is too fiddly for you, just peel the largest ones. Smaller broad beans have a more tender skin, which is fine to eat. For extra oomph, toss through some coarsely torn jamón.
- 150 ml olive oil
- 100 gm crustless sourdough bread, coarsely torn
- 1 garlic clove, thinly sliced
- Juice of ½ a lemon, or to taste
- 120 gm frozen peas, defrosted
- 100 gm sugar snap peas, trimmed
- 100 gm podded broad beans (about 300gm unpodded)
- 2 baby cos, outer leaves coarsely torn, hearts quartered
- ¾ cup each coarsely torn mint and flat-leaf parsley
- 80 gm queso de cabra, thinly shaved (see note)
- 1Heat 90ml olive oil in a large deep-sided frying pan over medium-high heat, add bread and stir occasionally until golden (4-5 minutes). Remove from pan with a slotted spoon and set aside. Add remaining oil and garlic to pan, sauté until garlic is light golden (30 seconds-1 minute), remove from heat and cool to room temperature. Add vinegar and lemon juice, season to taste and set aside.
- 2Meanwhile, blanch peas, sugar snap peas and broad beans until tender (1-2 minutes), refresh, drain and transfer to a large bowl. Peel larger broad beans, if desired. Add lettuce and herbs to bowl, drizzle with dressing, season to taste and toss to combine. Add cheese and torn bread, toss lightly and serve immediately.
Queso de cabra is a semi-hard goat’s cheese, available from select delicatessens. If unavailable, substitute Manchego.
This recipe is from the October 2009 issue of