Broad beans & jamón with goats’ cheese & balsamic glaze

Broad beans & jamón with goats’ cheese & balsamic glaze

These little beans sing of springtime. Pair with salty jamón ibérico, creamy goats' cheese and tangy balsamic vinegar for an instant hit in this dish by Nieves Barragán Mohacho.

    • Serves4
    • CourseMain meal
    • Prepare10 mins
    • Cook25 mins
    • Total time35 mins

    Ingredients

    • 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