The end is nigh … the end of the broad bean season, anyway. This is such a simple salad I thought twice about posting it (‘am I insulting the skills of my readers?’) but hey, it’s delicious. It’s as good as a barbecue side dish as it is packed into a lunchbox for work, so here it is as a sort of bonus recipe.
If you don’t like the outer skins on broad beans, slip them off after cooking. I don’t really think it’s necessary for this dish if the beans aren’t tough and old (in which case you should be using them for something else), but a double-podded broad bean can often convert those who swear they detest them.
Broad Bean and Goat's Cheese Salad
About 500g podded broad beans
Juice of 1/2 lemon
2 tbsp olive oil
Salt and freshly ground black pepper
Small bunch of mint, leaves picked and cut into thin ribbons, a few tender tips saved to garnish
About 200g firm goat’s cheese
Bring a pan of lightly salted water to the boil, add the beans and cook at a simmer until tender. Drain thoroughly. If you want to double pod, do them after you’ve cooked them, it’s much easier.
Whisk together the lemon juice, olive oil, salt and pepper. place the beans in a serving bowl and mix through the dressing while they’re still warm.
Once cool, add the goat’s cheese, cut into cubes, and the shredded mint. Check the seasoning, garnish with the mint sprigs, and serve.