Warm salad of baby broad bean pods, grilled cherry tomatoes and feta

Ingredients to serve 2 as a starter

Christine McFadden
Wednesday 13 May 2009 19:00 EDT
Comments

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

10 cherry tomatoes
200g baby broad beans, unpodded, flower stalks removed
extra-virgin olive oil
garlic chives roughly chopped to make 2 tsp
One to two teaspoons of lemon zest
40g feta cheese, crumbled
sea salt flakes
coarsely ground black pepper

Though I admit to a liking for frozen broad beans there is nothing quite like the first fresh pods of early summer for putting a spring in a cook's step. Farm shops are usually quick off the mark with an early June crop, so look out for them in the next couple of weeks. Make the most of this – the beans are sweet and tender, at their freshest and best. As the season wears on, flavour and texture gradually change, eventually culminating in mealy monsters with bulbous pods.

Barely emerged from the flowers, the pods are tender enough to eat and can be enjoyed just like French beans or runner beans. There will be more pod than bean, but the flavour is delicious.

Preheat a ridged frying pan or stovetop grill. Grill the tomatoes for about five minutes or until slightly blackened, crushing them lightly with the back of a wooden spoon.

Meanwhile, steam the broad beans in their pods for five to six minutes until just tender. Tip into a bowl and toss with just enough olive oil to coat, the garlic chives and lemon zest.

Arrange the beans on serving plates with the tomatoes. Sprinkle with feta cheese, crumbled sea salt flakes and coarsely ground black pepper. Serve right away while still warm.

Cook's note:If you can't find garlic chives, which are broad and flat, you can use ordinary chives instead.

From The Farm Shop Cook Book by Christine McFadden (Absolute Press, £16.99)

Sommelier's choice

Anakena Single Vineyard Viognier 2008, Chile

This wine has elegant ripe apricot and peach flavours with subtle vanilla notes from the short time it has spent in oak. With its crisp acidity and fresh length, it's a perfect match for this bean salad.

Threshers, £8.99. www.threshers.co.uk

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in