Wednesday, 27 June 2012

Broad bean salad (4 colours)

We had some broad beans in our veg box from Abel & Cole this week. I've never cooked broad beans before. One website suggested that I peel them after cooking (leaving only the bright green beans without their skins). Does anybody actually do this or do you eat them with the skins on as we did?


Ingredients
Broad beans - 2 handfuls
Celery - 2 sticks, sliced
Tomatoes - 2 large, chopped
Olive oil - 1 tbsp
Lemon juice from half a lemon
Garlic - 2 cloves, finely chopped

Methods
1) Remove the beans from their pods and discard the pods. Heat the beans in a pan of salted water and simmer for 5 minutes. Rinse in a colander with cold water for 30 seconds.
2) Combine the celery, tomatoes and broad beans.
2) Mix together the olive oil, lemon juice and garlic in a small bowl. Pour over the vegetables. Serves 2.

1 comment:

  1. I never skin them but if you simply steam them on their own - or boil them - the skins quite often flake off a lot of them,. I just eat the lot. I love broad beans but our greengrocer doesn't have them in very often.

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