This recipe is fresh, healthy and straight out of the garden. Broad beans (also known as fava beans) are double peeled — first from the pods, then from the skins after cooking. The colour is gorgeous and they are one of those truly seasonal vegetables that should be enjoyed at their prime. You could finish this salad off with a scatter of pine nuts for a little more texture, if you like.
Serves: 8
INGREDIENTS
2 cups podded broad beans
Handful basil leaves
10 ripe figs
250-gram tub stracciatella cheese
Sea salt and freshly ground black pepper
Extra virgin olive oil
Caramelised balsamic vinegar
This is an edited extract from SEASONS WHERE THE RIVER BENDS
METHOD
Bring a medium saucepan of water to the boil. Blanch the broad beans by dropping them into the water and cooking for no longer than 2 minutes. Transfer to a bowl of iced water for a couple of minutes to stop the cooking. Drain.
To peel the beans, use your thumbnail to slit the skin at one end and squeeze gently — the beautiful green bean will pop right out.
Wash the basil by soaking it briefly in cold water. Shake off the water and pat dry with paper towels.
Trim the tops off the figs, then cut the figs into quarters (or sixths if large).
Arrange on a serving plate: add the beans, tear clumps of stracciatella and spread around the dish, scatter with basil leaves, then season with salt and pepper. Dress with a drizzle of olive oil and a dash of vinegar to taste.
COOKS NOTE: To remove the beans from the pods, first string the pod, then run your thumb along the inside, pushing out the beans.
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