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    Broad beans and jamón with goats’ cheese and balsamic glaze

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    Broad beans and jamón with goats’ cheese and balsamic glaze

    By Nieves Barragán Mohacho

    These little beans sing of springtime. Pair with salty jamón ibérico, creamy goats’ cheese and tangy balsamic vinegar for an instant hit.

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    250g frozen (or podded fresh) broad beans
    3 tbsp extra virgin olive oil
    1 echalion shallot, finely chopped
    55g pack No.1 hand carved jamón ibérico de bellota
    300ml fresh chicken stock
    100g soft goats’ cheese (such as Rosary Ash)
    1 tbsp balsamic vinegar glaze
    ¼ x 25g pack fresh mint, small leaves picked
    toasted crusty sourdough, to serve


    1. If using frozen broad beans, bring a pan of salted water to the boil and blanch the beans for 2-3 minutes. Drain, then transfer to a bowl of iced water. Peel off the outer skins, if liked.

    2. Set a large pan over a medium heat, add 2 tbsp oil and heat until sizzling. Add the shallot and sweat for 2 minutes. Add the jamón and cook for 30-40 seconds more. Add the stock and bubble until it becomes thick (about 10-15 minutes). Once it has reduced, stir in the broad beans and season.

    3. Transfer to a serving dish, then crumble over the goats’ cheese and drizzle with the balsamic glaze and the remaining olive oil. Sprinkle over the mint leaves and serve with the toasted sourdough.

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