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The Times & The Sunday Times
The Times & The Sunday Times
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Broad bean salad

Jamie Oliver
The Sunday Times
DAVID LOFTUS

Serves: 2 people

Time: 15 minutes

INGREDIENTs

200g fresh podded or frozen broad beans
30g whole almonds
1 x 480g jar of roasted red peppers in brine
½ bunch of fresh flat-leaf parsley (15g)
30g manchego cheese

01 Boil the beans in salted water for 3 minutes, then drain and pinch the skins off any larger beans. Toast the almonds in a dry pan over a medium heat until lightly golden, tossing regularly, then remove and finely slice.

02 Drain the peppers and open out flat, then char on the hot griddle until bar-marked on one side only. Remove and slice 1cm thick. Finely slice the parsley stalks, pick the leaves, then toss with the broad beans, peppers, 1½ tbsp extra-virgin olive oil and 1 tbsp each of red wine vinegar and brine from the pepper jar. Taste, season to perfection with sea salt and black pepper, and divide between your plates.

03 Finely shave over the cheese with a speed peeler, drizzle with 1 tsp extra-virgin olive oil, scatter over the almonds, and serve.

Nutrition per serving
Green: 360kcal, 26.7g fat (5.8g saturated), 14.3g protein, 15.2g carbs, 8g sugar, 0.4g salt, 8.2g fibre

5 Ingredients: Quick & Easy Food by Jamie Oliver is published on August 24 (Michael Joseph £26). Recipes © Jamie Oliver 2017. Recipes © Jamie Oliver Enterprises Limited. Photography © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food)