A wee salad for Mondays.

I don’t think I ever had broad beans going up. My parents HATED them as kids and they were a vegetable they didn’t want to inflict on the next generation.

I am nothing if not curious. Last year I decided to give them a try, just to see what the (negative) fuss was about.

I’ve just been using the frozen variety. Tipped out of the bag into hot water and steamed gently in their pods, they are pretty average. Not that bad, but kind of grey and a bit too chewy. I think this is what mum and dad were fed, but maybe boiled for 15 minutes longer than that, even.

If you just lightly steam broad beans though, and take them out of their pods, Good Things Happen. I admit, shelling beans is not a fun pastime. It’s a bit time consuming and possibly too fiddly for a weeknight. But it’s worth it once you know the secret: grey broad bean shells are hiding tender, zingy little bright green nuggets of goodness inside.

I think they’re a nice green side (instead of, or mixed with peas, or green beans etc), or I came across this salad recipe last year and have been loving it ever since. In fact, I made it for my parents without really saying what we were eating… and they loved it. Mum even copied out the recipe. I think she’s made it a few times since and has surprised herself by becoming a broad bean fan!

The recipe’s not mine, it’s from Healthy Food Guide, so I won’t reproduce it, but I really recommend it! The recipe can be found here.

Hope your Monday’s been swell