I love broad bean season, as it’s one of my favourite foods to eat fresh. If I get large enough pods, I like to take the inner skins off, leaving a lovely bright green bean, which looks so good in lots of dishes.
To take off the inner skin, just put the beans in boiling water for no more than five minutes, cool, then pinch the grey outer skin off the bean. They require no more cooking.
The quantities are vague here, so feel free to use as much of anything as you have!
This simple salad recipe makes a great lunch by itself, a delicious filling for jacket potatoes or pitta bread, or as a side dish to a more substantial meal. It’s highly nutritious too, full of protein, B vitamins, iron, magnesium and zinc
Broad Bean Quinoa Salad
1 cup quinoa
large handful of broad beans, podded and skinned as above
handful of cherry tomatoes, halved
handful fresh mint, chopped
1/2 tsp dried herb, such as oregano
1 tblsp olive oil
Cook the quinoa in 2 cups of water for 5 – 10 minutes. Drain off any excess liquid. While still warm, mix in the herbs and olive oil. When cool stir in the beans and tomatoes.
If you want to serve this as a hot dish, briefly put the beans and tomatoes into the quinoa at the end of cooking, then stir in the oil and herbs as before.