Broad bean and goats cheese salad
How to make Broad bean and goats cheese salad recipe
Serves 4
Preparation time 10 minutes, Cooking time 15–20 minutes
Ingredients:
250 g (8 oz) ripe tomatoes
2 garlic cloves, peeled
5 tablespoons extra virgin olive oil
1 tablespoon good-quality aged balsamic vinegar
300 g (10 oz) fresh or frozen broad beans
300 g (10 oz) dried farfalle
200 g (7 oz) goats’ cheese, crumbled
20 basil leaves, torn
salt and pepper
Method:
Put the tomatoes and garlic in a food processor or blender and whizz until the tomatoes are finely chopped. Tip into a large bowl and stir in the oil and vinegar. Season with salt and pepper.
Cook the broad beans in a saucepan of boiling water until tender (6–8 minutes for fresh broad beans or 2 minutes for frozen). Drain, refresh under cold running water and drain again. Peel off the skins. Stir the beans into the tomato mixture and leave them to marinate while you cook the pasta.
Cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain, refresh under cold running water and drain again.
Stir the pasta into the tomato and broad bean mixture. Add the goats’ cheese and basil, then toss gently. Season to taste with salt and pepper. Leave to stand for at least 5 minutes before serving.
For fresh soya bean & pecorino farfalle salad, prepare the tomato and garlic mixture as above, replacing the broad beans with 250 g (8 oz) frozen or fresh soya beans, cooked for 3 minutes.
Cook the pasta as above and stir into the soya bean mixture. Omit the goats’ cheese and basil and stir in 60 g (2¼ oz) shaved pecorino cheese and 3 tablespoons finely chopped mint or parsley.
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| Broad bean and goats cheese salad |
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