VegBox Recipes

Broad Bean Salad with Manchego and Mint

This recipe is from "The Seasoned Vegetarian"(we LOVE the title!) by Simon Rimmer, and is reproduced here with thanks to Simon and Octopus Books.


Feeds 4-6

1.8kg (4lb) fresh broad beans, shelled
100ml (31⁄2fl oz) good quality extra-virgin olive oil
salt and freshly ground black pepper
juice of 1 lemon
125g (41⁄2oz) Manchego cheese, finely sliced
1 tbsp fresh mint leaves, roughly chopped
bunch of watercress, trimmed


Simon says: "The Italians do magnificent things with broad beans, and early season fresh beans are a joy to behold. Then the Spanish do great things with Manchego cheese, which has become such a favourite of mine in recent years. They BOTH do brilliant things with lemons and olive oil, so this is a celebration of the genius of both countries and their food. Serve with a selection of yummy breads."

  1. Place the shelled beans in a saucepan and cover with boiling water. Bring back to the boil, then reduce the heat, cover and simmer gently for about 5 minutes, until the beans are just tender.
  2. Drain the beans, toss in the olive oil and season. I like to let them sit in the oil for a good 10 minutes before serving the salad.
  3. When you’re ready to serve, add the lemon juice, then toss in the cheese, mint leaves and watercress.

Time From Cupboard-To-Table

30 minutes

Notes & Variations on Broad Bean Salad with Manchego and Mint


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