Saturday, 14 August 2010

Broad bean and french bean salad

Broad beans are in season from July through to the end of August. They are delicious in this hot mixed bean salad and good enough to eat on their own with a hunk of bread.


serves 6
600g podded broad beans
600g fine French beans, trimmed
olive oil
small bunch of spring onions, chopped

olive oil & balsamic vinegar for the dressing

1. First cook your beans by cooking them in boiling salted water for a short time (2-5 minutes) so that they retain their colour and crunch. Drain them and place them in a bowl of iced water to stop the cooking process.
2. Heat up a frying pan with some oil. Add the chopped spring onions and cook for one minute until they start to soften. Add the beans and heat through for 2 minutes. Add the dressing (balsamic and oil) to the pan and heat for 30 seconds. Season and serve.

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