This easy and vibrant broad bean salad from Jamie Oliver is a delicious mix of creamy beans, charred red peppers, and toasted almonds. Perfect as a light, nutritious lunch or a side dish, it’s quick to make and packed with fresh flavors. You can easily adapt it with whatever ingredients you have on hand!
Ingredients Needed
- 200g (7oz) fresh podded or frozen broad beans
- 30g (1oz) whole almonds
- 1 x 480g (17oz) jar of roasted red peppers in brine
- ½ a bunch (15g / ½ oz) of fresh flat-leaf parsley
- 30g (1oz) Manchego cheese
- 1½ tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon brine from the pepper jar
- Sea salt and black pepper to taste
How To Make Broad Bean Salad
- Boil the broad beans: Bring a pan of salted water to a boil, add the broad beans, and cook for 3 minutes. Drain and pinch off the skins from any larger beans.
- Toast the almonds: Heat a dry griddle pan on medium. Toast the almonds, tossing regularly until golden. Remove from the pan and finely slice.
- Griddle the peppers: Drain the roasted red peppers, open them flat, and griddle them on high heat until bar-marked on one side. Remove and slice them into 1cm (½ inch) thick pieces.
- Prepare the parsley: Slice the parsley stalks finely, pick the leaves, then toss them with the broad beans, peppers, 1½ tablespoons of olive oil, 1 tablespoon of red wine vinegar, and 1 tablespoon of the brine from the pepper jar.
- Season and assemble: Taste and adjust seasoning with sea salt and black pepper. Divide the salad onto plates.
- Add cheese and almonds: Finely shave the Manchego cheese over the salad using a speed peeler. Drizzle with 1 teaspoon of extra virgin olive oil and scatter the sliced almonds on top. Serve and enjoy!
Recipe Tips
- Use fresh broad beans if possible: Fresh broad beans have a better texture and flavor compared to frozen ones, making your salad taste even more vibrant.
- Toast the almonds carefully: Toast the almonds on medium heat and toss them regularly to avoid burning. This step enhances their flavor and crunch.
- Char the peppers just enough: Only char the peppers on one side. This adds a smoky flavor without overwhelming the dish.
- Shave the cheese thinly: Use a speed peeler to shave the Manchego cheese thinly for an even distribution of flavor throughout the salad.
How To Store Leftovers?
Let the leftover broad bean salad cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 2 days.
Nutrition Facts
Serving Size: 1 serving (approximately 238 grams)
- Calories: 360
- Total Fat: 26.7g
- Saturated Fat: 5.8g
- Total Carbohydrate: 15.2g
- Dietary Fiber: 8.2g
- Sugars: 8g
- Protein: 14.3g
Try More Jamie Oliver Recipes:
- Jamie Oliver Asian Tuna Steak Salad
- Jamie Oliver Avocado Salad
- Jamie Oliver Asian Noodle Salad
- Jamie Oliver Beetroot And Feta Salad
Jamie Oliver Broad Bean Salad
Description
This easy and vibrant broad bean salad from Jamie Oliver is a delicious mix of creamy beans, charred red peppers, and toasted almonds. Perfect as a light, nutritious lunch or a side dish, it’s quick to make and packed with fresh flavors. You can easily adapt it with whatever ingredients you have on hand!
Ingredients
Instructions
- Boil the broad beans: Bring a pan of salted water to a boil, add the broad beans, and cook for 3 minutes. Drain and pinch off the skins from any larger beans.
- Toast the almonds: Heat a dry griddle pan on medium. Toast the almonds, tossing regularly until golden. Remove from the pan and finely slice.
- Griddle the peppers: Drain the roasted red peppers, open them flat, and griddle them on high heat until bar-marked on one side. Remove and slice them into 1cm (½ inch) thick pieces.
- Prepare the parsley: Slice the parsley stalks finely, pick the leaves, then toss them with the broad beans, peppers, 1½ tablespoons of olive oil, 1 tablespoon of red wine vinegar, and 1 tablespoon of the brine from the pepper jar.
- Season and assemble: Taste and adjust seasoning with sea salt and black pepper. Divide the salad onto plates.
- Add cheese and almonds: Finely shave the Manchego cheese over the salad using a speed peeler. Drizzle with 1 teaspoon of extra virgin olive oil and scatter the sliced almonds on top. Serve and enjoy!
Notes
- Use fresh broad beans if possible: Fresh broad beans have a better texture and flavor compared to frozen ones, making your salad taste even more vibrant.
- Toast the almonds carefully: Toast the almonds on medium heat and toss them regularly to avoid burning. This step enhances their flavor and crunch.
- Char the peppers just enough: Only char the peppers on one side. This adds a smoky flavor without overwhelming the dish.
- Shave the cheese thinly: Use a speed peeler to shave the Manchego cheese thinly for an even distribution of flavor throughout the salad.
Jamie Oliver Broad Bean Salad