Yet more things to do with Broad Beans - essential when one's personal harvest has been (bean?) too successful! This is delish though, so do give it a whirl!
Necessity is the mother of invention, and having a garden full of different peas and beans means the creative streak is at peak these days! Broad Beans, or Fava Beans, are top of the menu at the moment. Serve them up with a nice Chianti, or some Feta - like in this simple salad!
Yet more things to do with Broad Beans – essential when one’s personal harvest has been (bean?) too successful! This is delish though, so do give it a whirl!
Is it a dip? Is it a hummus? Is it a pesto? I’m not sure to be honest, but what I do know is that it can any of the above, but most importantly what it definitely is is DELICIOUS!
It is also really simple. So, if like me you are staring down the barrel of another three to four weeks of non-stop bean eating, this little whizzo of a dish will make a refreshing change in how to eat your beautiful sweet Broad, (Fava), Beans!
Ingredients (makes about 200 ml of dippy/hummusy/pestoy/saucy thing)
2 generous handfuls of Broad Beans in their pods
2 tbsp pine nuts
1 clove garlic, peeled and roughly chopped
Juice of half a lemon
1 tbsp Extra Virgin Olive Oil
1 1/2 tbsp Natural Yogurt
1 tsp sweet smoked paprika
Sea salt to taste
Pod, skin and blanch the Broad Beans.
Place all the ingredients into a blender/processor, and blend until smooth.
If a little too rough, add more yogurt a little at a time until the mix blends into an almost smooth consistency. I like a little texture to my hummus, but some prefer their totally smooth, so blend according to your preference.
Place in a bowl, drizzle a little more EVO over the top. I decorated mine with a vibrant orange nasturtium flower (edible), but herb flowers, calendula petals or some other edible flower would make a lovely garnish against the fresh green colour of the dish.
Although I used this like a vegetable condiment to my Retro Tuna Plait, this goes really well as a topping for toasted sourdough crostini; a dip for crudities, or even swished through long pasta with heaps of grated parmesan and black pepper.
Necessity is the mother of invention, and having a garden full of different peas and beans means the creative streak is at peak these days! Broad Beans, or Fava Beans, are top of the menu at the moment. Serve them up with a nice Chianti, or some Feta – like in this simple salad!
I grew up eating Broad Beans – and hated them. But that was because we never did the double-podding – we were all about maximum fibre in our house, so the pods came off but the skins stayed on. Being an adult has at least some advantages, in that now I am prepared to sacrifice a small amount of additional food prep time to pod and skin my broad beans and the rewards are worth it.
Sweet, nutty, grassy Broad, or Fava Beans, especially when they are medium sized in their pods, are just wonderful eaten raw. But if this doesn’t sit right with you, (or if you are someone partial to a bit of gustatory fluctuation when it comes to beans), a quick blanch for a mere minute should help you get around this!
So aside from the time taken to double-pod your beans, the rest of this salad will be ready in about five minutes. I served it up with some Ras al Hanout spiced and BBQ’s chicken thighs with some potatoes and leaves from the garden too, but this also works well as a topping for sourdough crostini.
Ingredients (serves 2, scales up easily):
2 or 3 large handfuls of Broad Beans in their pods
125 g Feta cheese
25 g pine nuts, toasted (you could also use flaked almonds)
1 spring onion, trimmed and finely sliced on the round
1 tsp sumac
Extra Virgin Olive Oil
Sea Salt, Black Pepper
1 tsp of lemon zest and juice from 1/4 of a lemon
Handful of herbs, roughly chopped: oregano and chive work well.
Remove the beans from their pods, remove the skin. If the beans are small to medium sized and sweet, they can be eaten raw. Any bigger and I would recommend blanching for about a minute before refreshing in iced water. If the thought of eating raw beans isn’t for you, whatever the size of the bean, then do this too!
Drain the beans, place into a bowl.
Crumble over the feta cheese, add the spring onion.
Toast the pine nuts (or flaked almonds) in a dry pan. Set aside to cool slightly.
Sprinkle the Sumac over the beans and feta. Add a small pinch of sea salt (the feta will already be salty), and a grind of black peppercorns.
Add the lemon zest and juice and a generous glug of EVO (about 1 tablespoon). Chuck in the herbs.
Mix all together and serve.
Enjoy…with a nice glass of Chianti, maybe. Fuhfuhfuhfuhfuhfuh…!