Here we are with broad beans again (my favourite), and paired with radishes. Both are so easy to grow, so this really is a from-the-garden salad. But when broad beans are out of season, use frozen ones. You can make the all-too-short broad bean season last longer this way.
A friend living in Tasmania still picks Broad Beans at the end of December, so if you are in a cooler climate, how good is it to have broad beans through mid Summer. I still have a few on my bushes, not many, but enough to make the occasional meal.
Light, refreshing and perfect for a warm weather day, this recipe can also be a light lunch with some beautiful flat bread and maybe a wedge of pecorino cheese. It brings together my two favourite ingredients of Spring – Broad Beans and Radishes. It’s another Ottelenghi beauty.
Now to the question of whether to double peel the broad beans. While very young pods can be cooked and eaten with the beans, this is not the recipe to try that. Should you peel the individual beans? It is a personal preference. I almost always peel them, but younger beans can be eaten as is. I find popping broad beans out of their individual skins can be meditative, and I prefer the taste and texture of peeled broad beans. But many people can’t be bothered. If you’re one of the latter, skip the skinning stage – you’ll need to cook the beans for a minute longer and you will lose the light texture of the naked beans.
You might like other Broad Bean recipes – try this Tawa Broad Beans, and Five Bean Salad.
Are you looking for Radish recipes? Try Chinese Cabbage and Red Radish Salad with Peanut Dressing, and Red Radish and Green Mango Salad.
Our Radish recipes are here and Broad Bean recipes here. Take some time and explore all of our Salad recipes, and explore our Easy Early Summer dishes.
Continue reading “Red Radish and Broad Bean Salad”
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 Red Radish and Broad Bean Salad, Broad Bean and Tomato Salad, Broad Beans with Crispy Garlic, and Glorious Five Bean Salad.
Browse all of our Broad Bean recipes, including our Broad Bean Salads. Our Italian recipes are here. Or explore all of our Mid Spring dishes.
Continue reading “Broad Bean Salad with Parmesan, Basil and Garlic Chips”
Oh the joy when Broad Beans come back into season. The first time that the silky smooth texture of the beans is tasted again is pure joy. It makes the effort of preparing them (double peeling) all the more worth it. This simple salad is perfect with the bite of the feta and the tang of the preserved lemon pairing well with the silky beans. I hope you enjoy it.
If you are lucky enough to have very young beans straight off of the bush, you can use the beans whole – pod and all. But you need the youngest of beans. You won’t be able to get these from a shop, but they are easy to grow at home.
Similar recipes include Red Radish and Broad Bean Salad, Saffron Mograbieh Pilaf with Broad Beans, Broad Beans with Parmesan, Basil and Garlic Chips, Broad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.
Browse all of our Broad Bean dishes and all of our Salads. Or check out our collection of Early Spring recipes.
Continue reading “Broad Beans with Feta and Preserved Lemon”
Sometimes we forget that Simple is Better. I do say that a lot, because sometimes we forget. As I write Nigella Lawson is being savaged for her “too simple” new cookbook. It is difficult to understand – Jamie Oliver didn’t face the same criticism with his 30 Minute Meals, 15 Minute Meals, or meals with just 5 ingredients. But we really have become used to complicated food – Ottolenghi, for example. His beautiful food cannot be called simple. Master Chef dishes are mind bogglingly complex. We all want to be Iron Chefs.
I *love* to get back to basics. Simple food, simply cooked, banging with uncomplicated flavours where the ingredient shines. Grilled Peppers with Olive Oil. A plate of Olives. Crumbled Feta. Cucumbers with Rice Vinegar. Green Beans with Garlic. A plate of Spinach. Yoghurt with Cumin. Crusty Bread. Grilled Eggplants. Steamed Potatoes. The list goes on and on. So today, this is a reminder that salt and pepper is often all that is needed.
The recipe today is a Broad Bean Salad, simple style. We add a second salad that takes the minimalistic version and adds olive oil, lemon juice and feta. It too is delicious without being overly complicated.
Both are great additions to a tapas spread or a mezze plate. They even make a great afternoon snack.
Similar recipes include Simple Chickpea Salad, Simple Celery Salads, and Simple Cucumber Salad.
Other Broad Bean dishes to try are Orecchiette with Broad Beans, Broad Beans with Feta and Preserved Lemon, Young Broad Bean Pod Puree, Broad Beans with Crispy Garlic, Broad Bean Salad with Tomato and Thyme, and Glorious Five Bean Salad.
Browse all of our Broad Bean dishes. Our Salads are here. Or check our our collection of Early Spring recipes.
Continue reading “Broad Beans Mezze | Salad of Broad Beans with Sea Salt and Black Pepper AND Broad Beans with Feta and Dill”
Spring brings us Broad Beans. Celebrate their freshness with this salad.
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 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.
Browse all of our Broad Bean recipes, our Tomato Salads, and all of our Salads. And explore our Mid Spring dishes.
Continue reading “Broad Bean and Tomato Salad”
Last Spring I fell in love with Broad Beans. Always a hated vegetable, we decided to spend time exploring them. To take the time to treat them properly. And fall in love I did. So this year, I am growing my own.
This recipe is a very quick dish once the beans have been podded and the individual beans have had their thick peel removed. It is a good idea to peel them when you have time, for example while watching TV at night, then pop them in the fridge, ready to be used the next day for a quick dish or snack.
Similar recipes include Broad Beans with Parmesan, Basil and Garlic Chips, Broad Beans with Feta and Preserved Lemon, Broad Beans Mezze, Tomato and Broad Bean Salad, Pan Fried Broad Bean Salad with Tomato and Thyme, Pan Fried Broad Beans with Lime, Chilli and Salt, and Tawa Broad Beans.
You might like to browse our other Broad Bean recipes and our other Snacks. All of our Salads are here. Or explore our collection of Late Spring recipes.
Continue reading “Broad Beans with Crispy Garlic”
I admit it. I have had an aversion to broad beans since childhood. We seem to have grown them by the bushel as I was growing up, and we ate them with every meal, often in their pods, boiled and boiled and boiled. Over the ensuing years I have tried to fall in love with them. I have even grown them myself. But that taste, and the childhood associations would not go away.
This year, with a wonderful Italian green grocery near me, I resolved to try again. Putting a lot of effort into treating them properly, I double peeled them while watching TV in the evenings, ready to work with them in the morning.
The efforts have been rewarded. I am now loving these wonderful, short-seasoned beans. I will be quite sad when their season is over (but I have discovered that frozen broad beans are available, and they are particularly good).
Are you looking for similar Broad Bean recipes? Try Red Radish and Broad Bean Salad, Broad Beans with Parmesan, Basil and Garlic Chips, Broad Beans Mezze, Tomato and Broad Bean Salad, Pan Fried Broad Beans with Lime, Chilli and Salt, Broad Beans with Crispy Garlic, and Tawa Broad Beans.
Try these beauties too: Glorious Five Bean Salad, and Broad Bean and Butter Bean Spread.
Browse all of our Broad Bean dishes, and our Tomato Salads. All of our Salad recipes are here. Or take some time to explore our Mid Spring dishes.
Continue reading “Pan Fried Broad Bean Salad with Tomato and Thyme”
In this up-and-down weather at the moment, one day 38C, the next down to 20C, Summer trying to heat up but seemingly running out of fuel. We need to vary our food according to weather – when H O T , we do very very cooling dishes, when it cools we look for a little more substance.
Just right for the cooler Summer days is a Five Bean Salad – the beans add substance but it is still a salad, full of the tang of lemon and olive oil, Summery full of parsley.
Are you after similar dishes? Try Pan Fried Broad Beans with Tomatoes and Thyme, Green Beans with Freekeh, Walnuts and Tahini, and Tawa Broad Beans.
Some more Salads for you – we have so many! Try a Simple but Delicious Chickpea Salad, Easy White Bean Salad, Sprouted White Pea Sundal and Fava Bean Puree with Dill.
You might like to explore our recipes for Chickpeas, Cannellini Beans, Kidney Beans, Green Beans and Broad Beans. All of our Salads are here and here. Or browse our easy Early Summer dishes.
Continue reading “Glorious Five Bean Salad”