Name: Broad bean salad
Total time: 15 min
Yield: 1
Ingredients: 200 g fresh podded or frozen broad beans; 30 g whole almonds; 1 x 480 g jar of roasted red peppers in brine; ½ a bunch of fresh flat-leaf parsley (15g); 30 g Manchego cheese

Broad bean salad

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Total Time:
15 minutes

Ingredients:

200 g fresh podded or frozen broad beans
30 g whole almonds
1 x 480 g jar of roasted red peppers in brine
½ a bunch of fresh flat-leaf parsley (15g)
30 g Manchego cheese

Instructions:

1. Boil beans in salted water for 3 minutes, then drain and remove skins from larger beans. 2. Toast almonds in a dry griddle pan until lightly golden, then slice thinly. 3. Drain peppers, flatten, char on griddle, slice 1cm thick. 4. Slice parsley stalks, pick leaves, toss with beans, peppers, olive oil, vinegar, and pepper brine. 5. Season with salt and pepper, divide onto plates. 6. Shave cheese over the top with speed-peeler, drizzle with olive oil, and scatter almonds. 7. Serve.

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