Broad Bean, Pea and Mint Salad
Broad beans and peas are a real summer vegetable, the rest of the year we have to settle for a poor substitute of frozen ones if we really insist on eating them. Podding broad beans can often seem tedious but I find it very relaxing sitting in the garden podding these little gems. This dish makes a tasty accompaniment to barbecued meat and fish or serve it as a pasta sauce.
Portions: 4 - 6 Portions
Preparation: 15 minutes
Cooking: 10 minutes
- 200g podded peas (400g in their pods)
- 150g podded broad beans, skinned* (600g in their pods)
- 3 ripe plum tomatoes, diced
- 5 tbsp shredded mint leaves
- 1 garlic clove, crushed
- 1 tsp caster sugar
- Zest & juice 1/2 lime
- 4 tbsp extra virgin olive oil
- maldon salt and freshly ground black pepper
- Beans: In a saucepan of boiling water place the prepared broad beans and simmer for 2 minutes then add the peas, and cook for a further 1 minute. Remove the beans from the saucepan and refresh in cold water.
- Place the peas and broad beans in a salad bowl. Add all the remaining ingredients and toss together until well combined. Leave to stand for 10 minutes before serving or cover and refrigerate until ready to serve.
- To shell and skin broad beans: Split the pods down the sides and push out the beans with your finger. Place the beans in a bowl and pour over boiling water and leave for a couple of minutes, then refresh in cold water. Split the grey skin with your finger or a little knife and push out the green bean.