Broad Bean Salad
, 15 min, Serves 2
A fresh salad of boiled broad beans, charred peppers, toasted almonds, and Manchego cheese dressed with olive oil and vinegar.
| prepBring a pan of salted water to a boil | ||||
| 200 g fresh podded or frozen broad beans | Boil beans 3 min, drain & pinch off skins | Toss beans, peppers, parsley & dressing | Taste, season with salt & pepper | Drizzle oil, scatter almonds & serve |
| 30 g whole almonds | Toast almonds on griddle until golden, slice | |||
| 1 × 480 g jar roasted red peppers in brine | Char peppers on hot griddle, slice 1 cm thick | |||
| 15 g fresh flat-leaf parsley stalks, finely sliced | ||||
| 15 g fresh flat-leaf parsley leaves, picked | ||||
| 1½ tablespoons extra virgin olive oil (for dressing) | ||||
| 1 tablespoon red wine vinegar | ||||
| 1 tablespoon brine from the pepper jar | ||||
| sea salt | ||||
| black pepper | ||||
| 30 g Manchego cheese | Divide between plates, shave cheese over | |||
| 1 teaspoon extra virgin olive oil (for finishing) | ||||
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