image: broad beans + red onion
Even though we haven't got a clue what to do with most of the garden we have, what is working well for us is the vegetable plot. We did lots of planting over the winter and it's just starting to pay off with beautiful sweet tasting organic produce being served at our dining table each evening. With summer kicking in on Monday I've been craving fresh salads and simple meals.
I'm a big broad bean fan. When I was growing up I saw them as a bit of a treat because we'd only have them when we went to visit our grandparents. They'd boil them to within an inch of their life and serve them with a Sunday roast. I didn't want to mess too much with the beans picked yesterday evening from our garden so I did a google recipe search and up popped a very straight forward idea for a broad bean salad.
image: popped broad beans
3oz podded broad beans, cooked (I just blanched them for about 2 minutes)
quarter of a red onion - finely chopped
1 tbsp fresh chopped chives
1 tbsp oliver oil
half a lemon - juice only
freshly ground salt and pepper
Mix broad beans, red onion and chives in a bowl. Drizzle over the olive oil and lemon juice and add salt and pepper. Toss together and transfer to a serving plate.
image: organic broad bean salad
Apart from the olive oil, we had everything else in the garden. It was perfect - fresh, sweet and zingy. We decided to serve ours with strips of grilled halloumi.
image: halloumi + broad bean salad
Can I just say a big thank you for all of your lovely comments over the past couple of weeks regarding the magazine article and the studio. They were beautiful - thank you.
Until next time...