Broad bean, potato and mint salad

The Jewish Chronicle - - LIFE -

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


750g new pota­toes — sliced 2 tbsp ex­tra-vir­gin olive oil 225g shelled broad beans – di­vide in half


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


2 tbsp fresh mint


Pre­heat oven to 200°C. Cook the sliced pota­toes in boil­ing wa­ter for 5 min­utes or un­til just soft. Drain and trans­fer to a tray lined with bak­ing parch­ment paper. Driz­zle with oil and sea­son. Roast for 20 min­utes or un­til crisp. Re­move the skin from the pod­ded broad beans by plung­ing them into boil­ing wa­ter for 3 min­utes. Drain and re­fresh un­der cold wa­ter.

Gen­tly squeeze the cooked broad beans out from their skins.

For the dress­ing, use 110g of the broad beans and mash with a fork or purée in the food pro­ces­sor. Stir in the lemon, gar­lic, su­gar and oil. Sea­son well.

Trans­fer the cooked pota­toes to a dish. Stir in the re­served whole broad beans and add the broad bean dress­ing.

Sea­son with salt and freshly ground black pep­per and serve gar­nished with chopped fresh mint.


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