Broad beans with jamon Ibérico

Name: Broad beans with jamon Ibérico
Prep time: 30 min
Cook time: 10 min
Ingredients: 120g/4½oz baby broad beans, pods removed (podded weight); 55g/2oz very finely sliced jamon Ibérico or similar high-quality Spanish cured ham, torn; 1 small garlic clove, peeled, finely chopped; 1 tbsp extra virgin olive oil; splash sherry vinegar; sea salt flakes and freshly ground black pepper

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Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 2

Cost: $8.00 /serving

Author : Valentine Warner

quick picnic summer dinner

Ingredients

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120 grams/4½oz baby broad beans, pods removed (podded weight)55 grams/2 ounces very finely sliced jamon Ibérico or similar high-quality Spanish cured ham, torn1 small garlic clove, peeled, finely chopped1 tbsp extra virgin olive oilsplash sherry vinegarsea salt flakes and freshly ground black pepper

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Instructions

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Step 1

Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes.

Step 2

In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined.

Step 3

Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately.