Jamie Oliver Broad Bean Salad

I’ll admit something: broad beans didn’t always thrill me. I used to think they were a bit too… wholesome. A bit green-for-the-sake-of-being-green. But then I met this salad. Toasty almonds, smoky red peppers, shavings of Manchego that practically melt on contact — it’s got bite, richness, zing, and that lovely buttery-soft beaniness. And suddenly, broad beans weren’t boring anymore. They were brilliant.

This salad reminds me of early summer dinners in the garden — when the sun lingers, and you’re not quite hungry enough for a roast but too greedy for just leaves. It’s simple to put together but feels thought-out. Spanish-y. Fancy in the “I didn’t try too hard” kind of way. Oh, and if you’ve got a crusty loaf on hand? Magic.

Why You’ll Love It

• Toasted almonds give the perfect nutty crunch.
• That smoky red pepper moment? Ridiculously good.
• It’s hearty but light — perfect for lunch or a side.
• You can prep most of it in advance (great for entertaining).
• A great way to use up frozen broad beans with style.
• Feta or pecorino also work if you don’t have Manchego.

Ingredients

• 200g podded fresh or frozen broad beans
• 30g whole almonds
• 1 x 480g jar roasted red peppers in brine
• ½ bunch fresh flat-leaf parsley (about 15g)
• 30g Manchego cheese
• 1½ tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp brine from the pepper jar
• Sea salt & freshly ground black pepper

How to Make It

Boil and pop those beans:

Bring a small pot of salted water to a boil. Toss in the broad beans for 3 minutes, then drain. If they’re on the larger side, pinch off the skins — it’s a little tedious, but worth it. Put on music.

Toast the almonds till golden:

Toss the almonds into a dry pan and toast over medium heat, shaking often. They’re done when they smell amazing and start to colour. Slice roughly and set aside. Try not to snack on all of them.

Get your peppers smoky:

Drain the red peppers and press them flat. Pop them onto a hot griddle pan and char on one side only — you want stripes and drama. Then slice them into 1cm strips.

Chop and toss the greens:

Finely slice the parsley stalks and roughly chop the leaves. Toss everything — beans, peppers, parsley — into a big bowl. Add the oil, vinegar, pepper brine, and a pinch of salt and pepper. Give it a good mix.

Plate and finish like a pro:

Shave Manchego over the top with a speed-peeler (or the back of a cheese slicer if that’s what you’ve got). Drizzle with another whisper of olive oil. Scatter almonds on top. Serve warm or at room temp.

Common Mistakes and How to Dodge Them

Why do my broad beans taste bland?
Season your boiling water well, and don’t skip the lemony/briny dressing. Broad beans need flavour support — they’re not show-offs.

Are almond skins okay to leave on?
Totally. Some folks blanch and peel them — I like the extra bite. Up to you.

My peppers didn’t char properly. What gives?
Make sure the pan is HOT and dry. Don’t overcrowd it. Let the peppers sit for a minute before flipping.

Cheese melted into a blob?
The salad was too hot. Let things cool slightly before shaving the Manchego.

Storage and Reheating

Fridge: Keeps well in a sealed container for up to 2 days. Flavours deepen a bit — it’s lovely cold.

Freezer: Don’t. Broad beans go rubbery and peppers lose their charm.

Reheating: No need — best served at room temp.

Frequently Asked Questions

Can I use canned beans instead?
You can, in a pinch — just rinse them well and skip boiling.

What if I don’t have Manchego?
Try feta, pecorino, or even aged cheddar. Something salty and hard.

Is it okay to use raw peppers instead of jarred?
Sure — but roast them first. The smokiness is half the magic here.

Can I make this vegan?
Yes! Just skip the cheese or swap in a vegan alternative.

Nutrition Facts (Per Serving)

• Calories: ~230
• Fat: 15g
• Carbs: 13g
• Protein: 9g
• Sodium: 300mg
• Sugar: 4g