By Andy Smith
Broad beans with radishes and pecorino
4 steps
Cook:40min
When broad beans are really young, you can eat them raw with lumps of pecorino, broken into nuggets. I no longer grow them – my entire harvest would be gone in one June lunchtime – instead pouncing on the smallest pods as soon I see them in the shops. When they are small and young, the pod no bigger than your middle finger, the beans within take so little cooking: 3 to 4 minutes at most. This is when I toss them with lemon and mint and slices of crisp breakfast radish and either eat them as they are or with slices of pecorino, shaved from the piece.
Updated at: Thu, 17 Aug 2023 02:26:45 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
10
Low
Nutrition per serving
Calories463 kcal (23%)
Total Fat30.9 g (44%)
Carbs29.8 g (11%)
Sugars1 g (1%)
Protein20.3 g (41%)
Sodium437.7 mg (22%)
Fiber10.5 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
To cook the broad beans, bring a deep pan of water to the boil, salt it lightly, then add the beans. Let them cook for about 6-10 minutes, until tender, then drain.
Step 2
While the beans are cooking, squeeze the lemon juice into a small bowl. Finely chop the mint leaves and add them to the lemon with a seasoning of salt and black pepper. Stir in the olive oil.
Step 3
Depending on the size of the beans, either leave them as they are or pop them from their skins. I tend to leave the small, young beans in their skins. Finely slice the radishes and add to the dressing. When the beans are ready, add to the radishes and set aside for 20 minutes. During this time, the beans will soak up a little – though by no means all – of the dressing.
Step 4
Spoon the beans and their dressing on to a serving dish, then take long, wide shavings from the pecorino with a vegetable peeler, letting them fall on the beans and radishes. Serve immediately.
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