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.

  • 4 mins cooking
  • Serves 4
  • Print


Broad bean salad with mint
  • 2 kilogram young broad beans in their pods
  • 3 sprigs fresh mint
  • 8 slice prosciutto
  • 1 small_piece cos lettuce heart
  • 1/2 cup olive oil
  • 2 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • salt and pepper, to season


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

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