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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


    • 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


    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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