5 beautiful broad bean dishes

18th June 2015

The fur-lined pods of perfection that are broad beans have landed in the shop. To break you out of ‘boil them up and pop em on the side’ boredom, here are 5 fresh ideas to inspire you all throughout the short summer broad bean season.


1. Smashed Broad Beans and Peas with Goats Cheese on Toast
Blitz blanched broad beans with fresh peas (or blanched frozen ones) and lemon juice, mint leaves, olive oil and a few shaves of parmesan. Spread on toasted sourdough or slices of ciabatta, top with crumbled Capricorn goats cheese, drizzle with a little more olive oil and sprinkle with salt and pepper.

2. Broad Bean, Roasted Beetroot, Mint and Asparagus Salad
Place asparagus spears with peeled and cubed beetroot in a roasting pan, add olive oil, balsamic vinegar, and fresh thyme and roast until soft. Mix mustard and your favourite runny honey in at the end for a minute or two. Lightly crush blanched broad beans and mix with lemon juice, lemon zest and chopped mint. Spread the roasted veg onto a platter and top with the broad bean mix, toasted pine nuts, salt and pepper.

3. Greek Yoghurt, Chilli, Coriander, Mint and Garlic Broad Bean Bruschetta
Blend coriander, mint, garlic and olive oil to a paste. Stir lightly blanched broad beans with plenty of greek yoghurt, chopped radishes, a little finely chopped fresh red chilli and lemon zest. Loosely fold the coriander and garlic mix into the beans and yoghurt, leaving a few green streaks for fun, and dollop onto toasted ciabatta. Top with chopped coriander, a glug of olive oil and salt and pepper.

4. Broad Bean Hummus
This one is super easy and lets the beans simply shine. Whizz up blanched broad beans, garlic, olive oil and sea salt – adding garlic and olive oil to your desired taste and consistency. Pop in a bowl and delve in with strips of toasted sourdough, cucumber and carrot batons or even kale crisps.

5. Bacon, Broad Bean and Mint Tagliatelle
Fry chopped streaky bacon until brown and add minced garlic until soft. Add blanched broad beans to the pan with a dash of double cream, chopped mint, lemon zest and shavings of parmesan. Add the sauce to cooked tagliatelle and top with more chopped mint, salt and plenty of pepper.

See Organic Broad Beans by Purton House Organics on Farmdrop

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