Caerphilly, tomato and broad bean salad

Caerphilly, tomato and broad bean salad
  • Serves icon Serves 2 as a main or 4 as a side
  • Time icon Hands-on time 15 min. Oven time 10 min

Serve this summery tomato salad with crumbly caerphilly and tender broad beans on a flatbread to transform it into a filling lunch or dinner.

You might also like our halloumi and saffron tomato salad.

Nutrition: Per serving (for 4)

Calories
328kcals
Fat
21.9g (7g saturated)
Protein
11.1g
Carbohydrates
19g (5.8g sugars)
Fibre
5g
Salt
0.7g
Calories
328kcals
Fat
21.9g (7g saturated)
Protein
11.1g
Carbohydrates
19g (5.8g sugars)
Fibre
5g
Salt
0.7g

Ingredients

  • 150g broad beans, podded
  • 500g Isle of Wight cherry tomatoes
  • 1 flatbread – we like Crosta & Mollica Emiliana Piadina, from supermarkets
  • 4 tbsp olive oil
  • 1 tbsp white or regular balsamic vinegar
  • 1 garlic clove, crushed
  • ½ tsp piment d’espelette (or use unsmoked paprika)
  • 2 tbsp chopped fresh dill
  • 100g good quality caerphilly, such as Gorwydd, or other crumbly cheese, crumbled
  • 5-6 basil leaves, torn

Method

  1. Heat the grill to 230°C. Bring a small saucepan of water to a gentle boil, blanch the broad beans for 2-3 minutes until just cooked through, then drain and refresh in cold water.
  2. On a large baking tray, spread out the tomatoes next to the flatbread (you can do this in two batches if your tray isn’t big enough). Drizzle the bread with 1 tbsp of the olive oil and season well, leaving the tomatoes dry. Put the tray under the grill for 6-8 minutes to just blister the tomatoes and toast the bread. Turn the bread over to toast a little on the other side, giving the tomatoes a shake.
  3. In a salad bowl, mix the remaining 3 tbsp olive oil with the vinegar, crushed garlic, piment d’espelette and dill to make a dressing. Once the tomatoes are done, remove them and spoon into the bowl while hot so the tomato juices run into the dressing for more flavour. Remove the skins from the broad beans if you like, for a more vibrant green. Stir these into the tomatoes.
  4. On a platter, press down the toasted flatbread with your hand to break it up slightly – this will help people pick out pieces. Spoon the salad and dressing
    over and top with crumbled cheese and torn basil leaves. Allow people to serve themselves some salad and a slice of crispy flatbread along with it.

delicious. tips

  1. Piment d’espelette is a dried ground pepper from the Pyrenees. It has a mildly spicy flavour and is great with tomatoes.

Recipe By

Jules Mercer

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