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Baby Broad Beans with Ham and Sherry Vinegar

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Baby Broad Beans with Ham and Sherry Vinegar

Andalucian cuisine uses broad beans a lot, so it's no surprise that the smokiness of Spanish ham and the full-bodied flavour of sherry vinegar partner them well in this salad. Eat with plenty of crusty bread.

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes 30 minutes
Serves:
 4

Ingredients

  • 3 tbsp Extra virgin olive oil
  • 2 Red onions, thinly sliced
  • 1 Garlic clove, crushed
  • 3 tbsp Sherry vinegar
  • 300g Podded baby broad beans
  • 150g Soft goat's cheese
  • 6 slices Serrano ham, cut into strips
  • 2 tbsp Chopped flat-leaf parsley

Method

  1. Heat 2 tbsp oil in a frying pan and sauté the onions and garlic for 10 minutes over a low heat, covered with a lid, until soft. Add the sherry vinegar, broad beans and 100ml water and bring to the boil.
  2. Cook for 5 minutes with the lid on, then for a further 2 minutes uncovered until the water has almost all evaporated and the beans are tender. Tip onto a large platter and crumble over the goat's cheese; serve with the ham and scatter over the parsley.

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Nutritional Info

Typical values per serving:
Energy 334.0kcal
Sugars 5.5g
Fat 23.9g
Saturated Fat 9.2g
Salt 1.8g

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This recipe was first published on Waitrose.com in June 2007