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

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.