This week the I heart Cooking Clubs is looking for dishes with with a Mediterranean flair or ingredient.
It is summer and the offer of seasonal vegetables at the weekly market is exploding. Except on Sunday there is every day a weekly market anywhere in Kiel.
I bought some broad beans
and with Spanish Ham and Spanish Olive Oil
these wonderful beans went Mediterranean
Broad beans and Spanish ham
Broad beans and Spanish ham
YIELD: serves two as a part of lunch
A recipe from Nigel Slater for broad beans and Spanish ham
INGREDIENTS:
- 500 grams broad beans in their pods, about 125 grams podded and skinned
- 50 grams Spanish ham, thinly sliced
DRESSING
- 1/2 tablespoon sherry vinegar
- 1/4 teaspoon Dijon mustard
- 1,5 tablespoons olive oil, I used Spanish
- 1 tablespoon parlsey leaves, chopped
- 1 small pinch salt
- a few grinds of pepper
SOURCE
 *
modified by Ulrike Westphal from
Nigel Slater
Tender Vol. I *
ISBN: 978-0007248490
INSTRUCTIONS
- While you pod the beans bring a pan of water to the boil. Very lightly salt the water and tipn in the beans. Bring the water back to the boil, then turn down the heat so that they boil merrily for three or four minutes until they ar tender.
- Pop the beans from their skins, unless they are very young and the size of a fingernail. Place the pieces of ham, which should be in snippets about twice the size of a large postage stamp, on a serving plate.
- Make the dressing by adding salt to the sherry vinegar and letting dissolve. Add a quarter teaspoon of mustard then whisk in the olive oil with a fork. Add the chopped parsley to the dresstin. Lastly add a few grinds of pepper. Toss the beans gently in the dressing and set aside for twenty minutes (they are fine for several hours)
- Scatter the beans over the ham and eat.
total time: 50 minutes
preparation time:15 minutes
cook/baking time: 3 – 4 minutes
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For all other great Mediterranean Magic! Dishes visit the I heart cooking clubs site
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I would love a plate of that for lunch right now, especially since someone else has done all the work with the beans ;)! I remember how shocked I was at the low yield of beans based on the weight of the pods the first time I bought them….I had to run back to the market to buy more to finish the recipe!
Oh wow! This looks perfectly delightful! I absolutely love the saltiness of Spanish ham. This certainly looks like something I’d like to sink my teeth into :)
oh da tut es mir doch schon leid dieses jahr keine ausgesäht zu haben, nur mag nur ich sie und eingefroren waren sie nicht so prächtig
schöne Impressionen vom Blücher
Grüße von Frauke
Ja, sonst hatte meine Schwiegermutter die immer im Garten. Bei uns wird alles von den Nacktschnecken vernichtet …
Ich glaube, dass das der Marktstand ist an dem ich früher gearbeitet habe.
LG Sue
I love the beautiful simplicity of this dish – that is what makes it absolutely perfect to me. How lucky to be getting fresh broad beans right now. They are one of my favourite veggies (right up there with asparagus) and I grow them in my garden in the summer. I’m so pleased though that they are one of the few vegetables that are almost as good once they’ve been frozen so I can enjoy them all year round.
Love the bit of mustard in the dressing. I’ve never had broad beans–this looks delicious!
How lucky to have fresh broad beans available. I love how simple this dish is. Add in some good crusty bread and I could happily make a mal of it. ;-)
Nothing better than good fresh veggies. These look tasty.
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