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.
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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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,816kJ/ 435kcals |
|---|---|
Fat | 23g |
Saturated Fat | 7.6g |
Carbohydrates | 33g |
Sugars | 3.5g |
Fibre | 5g |
Protein | 22g |
Salt | 1.7g |
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