Broad bean, ibérico ham and mint salad
- Portion size: Serves 2 as a lunch or side
- Prep time 15 min. Cook time 5 min
- Difficulty: easy
Fresh broad beans with fragrant mint and salty ibérico ham is the simplest but most delightful of salads, plus a great way to use up a broad bean glut from the garden.
- 20-minute meal: This quick and easy salad is ready in just 20 minutes. Serve as a simple lunch, side dish or starter for two people.
- Spanish flavours: With hits of salty ibérico ham, the subtle tang of sherry vinegar, extra-virgin olive oil and earthy broad beans, this sunny salad has plenty of Spanish flavour.
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Ingredients
- 200g podded broad beans, defrosted if frozen
- Bowl ice-cold water
- 2 tbsp extra-virgin olive oil
- 4 slices ibérico or serrano ham – or any good cured ham (about 50g)
- ½ tbsp sherry vinegar
- 1 small garlic clove, finely chopped
- 5g mint, leaves picked and sliced
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Method
- Bring a pan of salted water to the boil, then add the broad beans and cook for 2-3 minutes until tender. Drain, then transfer to the ice-cold water to cool.
- Meanwhile, heat 1 tbsp of the oil in a frying pan and fry the ham in 2 batches for about 30 seconds on each side. Transfer to kitchen paper to cool and crisp up, then break into pieces.
- Once cold, drain the beans and, if you like, slip them from their skins. Whisk the remaining oil with the vinegar and garlic in a bowl with a good pinch of salt and pepper, then add the beans, ham and mint. Toss together to serve.
Nutrition
- 263kcals Calories
- 19g (3.9g saturated) Fat
- 13g Protein
- 6.6g (1.3g sugars) Carbs
- 6.8g Fibre
- 0.9g Salt
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