Oh the joy of Spring. Two pieces of that joy are the short season of the Broad Bean, and the arrival of ripe cumquats. Today we celebrate the Broad Bean with a quick salad.
Larger Broad Beans need to be twice peeled. That is, they are first removed from the pod, of course, and then each bean has their thick outer shell removed. This seems like a lot of work, but once you are on a roll, it happens quickly. I use a small, sharp knife to knick the outer skin, then a quick peel and the inner bean pops out. The inner bean is much gentler in taste, very delicious.
You can also make this salad at other times of the year – just use frozen broad beans, easily available from your supermarket. You can find them peeled and unpeeled. Go for the peeled ones if you can find them – much easier and definitely quicker.
Are you looking for similar recipes? Try Green Papaya, Snake Bean and Tomato Salad, Broad Bean and Dill Rice Orecchiette with Broad Beans, Broad Beans with Feta and Preserved Lemon, Broad Beans Mezze, Ensalada, Spring Pasta with Broad Beans and Mint, Broad Beans with Fresh Pecorino, and Pan Fried Broad Bean Salad.
Spring Time Tomato and Broad Bean Salad
First, prepare the broad beans. Remove the beans from the hairy pods. Small beans can be left as they are, but larger beans need to be peeled. I gently nick the side of the bean, open up the outer shell and pop out the inner bean. Place them in a small bowl.
When the beans are peeled, pour enough boiling water over them, and leave to scald for 2 or 3 minutes. Drain well.
Mix some diced tomato, finely sliced red onion and thyme leaves together with the broad beans. Add salt to taste, a little olive oil and lemon juice.
recipe notes and alternatives
If you are lucky enough to have some ripe cumquats, replace the lemon juice with cumquat juice – just halve a couple of cumquats and squeeze over the salad.