I’m guilty of falling into food ruts, making the same thing or using the same ingredients. The great thing about Summer is that so many gorgeous vegetables like broad beans come into season.
Yes it is a bit more fiddley to shell the beans, but it’s a good job to do while chatting in the phone or even better if you have kids, little fingers are made for jobs like this.
As a kid I wasn’t a fan of broad beans. I’d only ever had them with the tough whitish green slightly bitter layer left on and boiled to within an inch of their life. Fast forward and while visiting a friend her Mum made this dish. With the outer layer removed the beans are sweet and tender. Add a mint dressing and you have a really light Summery salad. This is also great in wraps and sandwiches.
1Kg Grams Broad beans in pods
2 Tbsp Oil (I used rapeseed oil, but any neutral tasting oil will do)
1 Tbsp White wine or cider vinegar
2 Tbsp Fresh mint (finely chopped) or 1 Tbsp dried mint
- Remove the broad beans from their pods, and then peel off the whitish outer coating. This will show the tender green bean inside, gently pull the two halves apart
- Once you have shelled all the beans, blanche in boiling water for 1 minute and then transfer quickly to a bowl of cold water (this will help keep them bright green
- Add your oil, vinegar and mint to a large bowl and stir, add the beans and make sure they are well coated
- Season with salt and pepper if you feel it needs it