Broad Beans, Tomatoes, Garlic, Parmesan or Pecorino, and herbs is such a classic combination, and can be used in an infinite variety of ways. Mix them up as a pasta sauce, use them in a Spring risotto, mash them for a dip or spread, and make different salads from them.
Today we use these ingredients in a lovely light lunch salad, or for a first course in the evening. It is so deliciously light, hard to resist.
Similar recipes include Freekeh Salad with Broad Beans, Salad of Broad Beans with Walnut-Yoghurt Sauce, Red Radish and Broad Bean Salad, Broad Bean and Tomato Salad, Broad Beans with Crispy Garlic, and Glorious Five Bean Salad.
I made the garlic chips from these little beauties. I believe that they are baby Elephant Garlics. Strong in flavour, they make the most excellent Garlic Chips and roasted garlic.
Broad Bean Salad with Parmesan, Basil and Garlic Chips
2 cloves garlic, peeled and sliced lengthwise
fresh broad beans, shelled
2 tomatoes, deseeded and diced
torn basil leaves
about 50g of Parmesan or Pecorino, shaved or coarsely grated
extra virgin olive oil
small squeeze lemon juice
sea salt and freshly ground black pepper
Prepare you garlic chips by cooking the garlic in olive oil to cover, over medium heat, until golden and crispy. See instructions here.
If your broad beans are really young and straight off the bush, you can use them as they are. If they are older and purchased from your green grocer, blanch the shelled beans in boiling water for 3 minutes, drain, cool a little and remove the outer peel of each bean.
Arrange the beans on a serving plate or individual plates with the diced tomato, torn basil leaves and pecorino or parmesan.
Drizzle with the cooled oil that the garlic cooked in, and a tiny squeeze of fresh lemon juice. Sprinkle with sea salt and black pepper. Arrange the garlic chips over the salad and serve.