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Broad Bean Salad



You know, as a kid I hated broad beans – even the ones from the garden.  Something about that leathery skin and slightly drying effect it has on the mouth.  However I have since discovered double-podding and now adore them.  Yes, it is a bit fiddly but immensely satisfying and this gem of a dish really is worth it – I promise.  Oh, and you might be interested to know that podding broad beans could have health benefits – rubbing your fingers on the furry inside of the pods is an old-fashioned remedy for warts!

1 bag broad beans
Juice of half a lemon
1 fresh red chilli, finely diced
Salt and pepper, a pinch and a grind
Extra virgin olive oil, 1 tablespoon
Fresh mint, 2 tablespoons, chopped

1) Take the broad beans out of the furry pods and place in a saucepan.  Cover with water and bring to the boil, then let them simmer for 5 minutes.  Drain and cool.

2) When the beans are cool enough to handle, take them one by one and double-pod.  I do this by pinching a hole in the skin and squeezing out the twin halves of bean. 

3) Put the green, waxy beans in a serving bowl.  Then mix with all the other ingredients and voila! Absolutely scrumptious and just waiting for some crusty baguette or rye bread to eat it with.  If you’re feeling flash, a pinch or two of moist ground sumac sprinkled over the top is just lovely!

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