Name: Broad bean salad with mint
Cook time: 4 min
Total time: 4 min
Yield: 4
Ingredients: 2 kilogram young broad beans in their pods; 3 sprigs fresh mint; 8 slice prosciutto; 1 small_piece cos lettuce heart; Dressing; 1/2 cup olive oil; 2 tablespoon red wine vinegar; 1 teaspoon dijon mustard; salt and pepper, to season

Broad bean salad with mint

Broad beans and mint are a match made in culinary heaven. With the addition of prosciutto and a red wine vinegar dressing, this is the ideal spring side.

Serves 4

Cook

Ingredients

2 kilogram young broad beans in their pods

3 sprigs fresh mint

8 slice prosciutto

1 small_piece cos lettuce heart

Dressing

1/2 cup olive oil

2 tablespoon red wine vinegar

1 teaspoon dijon mustard

salt and pepper, to season

Method

Broad bean salad with mint

1.Remove pods from broad beans and cook in boiling water for 30 seconds. Peel the second layer of skin, revealing the small, pale green fava beans in the centre.

2.Finely slice off mint leaves and bang the stems with a meat mallet a few times to bring out flavour. Place mint leaves and stems into a pot of boiling water and add beans, cooking for 3 minutes. Strain and remove stems.

3.Cut prosciutto into very fine strips. Wash and tear lettuce into small pieces. Mix together the prosciutto, beans and lettuce. Dress salad and serve immediately.

Dressing

4.Whisk together olive oil, vinegar and mustard. Season with salt and pepper.

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