Spanish cuisine · Salads & Mezze

Young Broad Bean Salad

Young broad beans briefly blanched and freshly dressed with mint, spring onion and lemon.

Ingredients · for 4 servings

• 800 g young broad beans (shelled)
• 1 bunch spring onions
• 1/2 bunch mint
• 1 lemon
• 2 garlic cloves
• 6 tbsp olive oil
• 1 tsp cumin
• Salt, pepper

Instructions

1. Bring plenty of salted water to a boil, blanch the shelled beans for 3–4 min. and immediately refresh them in ice-cold water so they stay bright green.
2. Very young beans can keep their skin; for firmer ones, nick the edge of the skin and peel it off – underneath is the tender pale green interior.
3. Cut the spring onions, including the pale green part, into thin rings and roughly tear the mint leaves.
4. Finely grate the garlic and whisk it with olive oil, the lemon juice, cumin, salt and pepper into a dressing.
5. Combine the drained beans with the spring onions and mint, toss with the dressing and let it sit for 10 min. at room temperature.
6. Adjust the seasoning once more before serving, top with a few fresh mint leaves and serve as a starter with bread.