AuthorBen WatsonCategorySeafood, SpringDifficultyBeginnerOur seasonal hero this May is the humble broad bean. For the gardener, autumn sown broad beans should be just ready by the end of the month but Spanish and French will have been around for months. As with peas, you have to be pretty hard core to turn your nose up at frozen but freshly picked and podded, they’re in a league of their own. If you’re lucky enough to get a May harvest, you certainly won’t have to worry about double podding them.
For this simple Rowley recipe, a good quality olive oil and tuna, such as the Ortiz Bonito del Norte (white tuna) are essential. Serve al fresco and with a pale rose.
Wash, scrub and boil potatoes in well seasoned water until tender (after roughly 30 minutes) and leave to cool.
Separately, boil a large pot of water. Peel the zest of a half lemon and blanch in the simmering water for 30 seconds. Pod your broad beans, boil for 1 minute, drain and peel skins. Refresh in cold water, drain and leave to the side.
Half and season the cherry tomatoes with red wine vinegar, salt & pepper. Adding in sliced spring onions and parsley leaves.
Using the oil from the can of tuna, pour over sliced potatoes which will form the base of your salad. Then pile on your broad beans and tomatoes, followed by your tuna. Break the tuna over the top of the salad and season with salt & pepper and douse with a good glug of olive oil and your blanched lemon.
Ingredients
Directions
Wash, scrub and boil potatoes in well seasoned water until tender (after roughly 30 minutes) and leave to cool.
Separately, boil a large pot of water. Peel the zest of a half lemon and blanch in the simmering water for 30 seconds. Pod your broad beans, boil for 1 minute, drain and peel skins. Refresh in cold water, drain and leave to the side.
Half and season the cherry tomatoes with red wine vinegar, salt & pepper. Adding in sliced spring onions and parsley leaves.
Using the oil from the can of tuna, pour over sliced potatoes which will form the base of your salad. Then pile on your broad beans and tomatoes, followed by your tuna. Break the tuna over the top of the salad and season with salt & pepper and douse with a good glug of olive oil and your blanched lemon.