Archive for the ‘Broad Beans’ Category

Broad Bean, Bacon and Mint Salad

Wednesday, August 10th, 2011

Broad Beans (as many as you’ve got)

Bacon rashers (half a dozen)

Mint (a few handfuls of leaves)

French dressing

Grill bacon until nice and crispy and chop up into smallish squares – not as small as lardons

Pod the beans and par boil them for a minute or two – then cool them off under running water and pop them out of their outer skins

Chop up the mint

Mix the three ingredients together and pour over the French dressing – enough to cover all nicely – not enough tio drown it.    Makes a nice side salad.

Organic Box 15th June

Monday, July 11th, 2011

Fruit: grapefruit, peaches, plums, bananas, oranges

Vegetables: salad, mushrooms, broad beans, carrots, brocolli, courgettes, green onions, new potatoes

The Greek economy may be in crisis but not the cuisine. The arrival of broad beans alongside the new potatoes reminded me of this seasonal salad: Greek potato salad.

Greek Potato Salad

Monday, March 15th, 2010

Raw Potato
This filling salad is one of my favourites and comes from the Reader’s Digest ‘Complete Vegetarian Cookbook’.

500g waxy potatoes
4oz broad beans
3 spring onions, chopped
2 hard-boiled eggs, cut into 8ths
1 tin artichoke hearts, drained and chopped

4 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, crushed
1 tsp marjoram
1 tbsp plain yoghurt
pinch of sugar
salt & pepper to taste

Boil the potatoes until just tender, meanwhile make the dressing by whisking the lemon juice and oil, then working in the other ingredients. 

Drain the spuds, then roughly chop.  You can add the beans to the potatoes toward the end of their cooking time, or cook them separately in the boiling potato water for 5 minutes.  Drain and refresh in cold water. 

Mix all the ingredients together and toss well with the dressing.  Season to taste.

This salad is lovely and creamy, with the different flavours coming through distinctly, yet working well together.  It is very good with grilled meats.