Jamie Magazine
By Charlie Clapp
Drunken broad bean & goat’s cheese salad
With spring onion croutons
20 mins plus marinating
Not Too Tricky
serves 2
About the recipe
This gorgeous salad is super-easy to throw together, and really shows off the best of what this time of year has to offer.
Recipe From
Ingredients
250g podded broad beans
150ml white wine
50ml white wine vinegar
2 tablespoons caster sugar
2 spring onions
extra virgin olive oil
100g sourdough bread
1 handful of pea shoots
½ a small bunch of fresh mint
100g goat’s cheese
1 lemon
Method
- Blanch the broad beans in boiling salted water for 2 minutes. Drain and refresh in cold water. Squeeze most of the beans out of their skins, leaving the smaller ones in their skins for texture.
- In a bowl, combine the wine, vinegar and sugar. Stir to dissolve the sugar, add the beans and leave to marinate for 1 hour.
- Preheat the oven to 190ºC/375ºF/gas 5.
- Trim and chop the spring onions and blitz in a food processor with 4 tablespoons of oil.
- Tear the bread into chunks, scatter over a baking tray, drizzle with the onion oil and scrunch with your hands. Bake for 10 minutes, until crunchy.
- Use a slotted spoon to transfer the beans to a serving bowl. Top with the pea shoots, picked mint leaves, croutons and goat’s cheese. Finish with the lemon zest and juice, and a drizzle of oil.
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