Broad bean, potato and mint salad
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.