Love this time of year when broad beans really start to come into their own. Has to be one of my favourite ingredients to make lunch from. The following serves two.
Toast some sourdough, lightly boil beans, tear Buffalo Mozzarella, couple of slices of Serrano Ham, chop half a chilli, one clove of garlic & a medium bunch of mint, squeeze half a lime, add 10 table spoons olive oil, salt and pepper to take care of the dressing. Assemble lunch as follows; toasted sourdough first as your base with ham, then mozzarella, beans, dressing and then add some home grown fried purple sage leaves as a tasty crunchy final touch, eh voila, summer on a plate!
Lovely fresh broad beans straight from the veg plot here at Vernons
- Should just about do lunch
- Always looks a lot less after shelling!
- Chilli, Garlic, Lime, Mint, Olive Oil, Salt & Pepper = top salad dressing
- Sage crisps – lovely crunchy addition to a salad
- The finished article!
vernonsgoodlife 