Broad beans can be bought frozen for around £1.50 for a 750g bag – much cheaper than their fresh counterparts, and no prising them from fiddly little pods either – although I do love thumbing the velvety lining of fresh pods to pop them out… Whether you choose fresh or frozen beans, this salad uses a lot of storecupboard basic ingredients, like lemon, garlic, herbs and cheese. It takes just minutes to knock together, and I think it tastes like summer’s coming…
140g broad beans, 23p (£1.25/750g frozen broad beans, Asda)
40g hard strong cheese, 43p (£1.60/150g, Smart Price grated hard cheese)
50g salad leaves, 48p (70p/75g, Asda)
a fat clove of garlic, 2p (60p for 3 bulbs, Asda)
1 tbsp oil, 1p (97p/1l sunflower oil, Asda)
Juice of half a lemon or 2 tbsp bottled lemon juice, 4p (39p/250ml, Asda)
A fistful of fresh mint, 3p (60p/25g, growers selection at Asda)
Salt and pepper
First bring a pan of water to the boil. Drop in the frozen broad beans for two to three minutes to defrost and slightly soften. Drain them and tip into a bowl, and grate the lemon zest over the top.
Roughly chop and crush the garlic clove, using the flat blade of a chunky sharp knife if you have one, or the back of a spoon and some elbow grease if you haven’t. Scoop the smashed up garlic into a jar, squeeze out the lemon juice, add the oil, screw the lid on, and shake well to make the dressing.
Toss the beans with the salad and whole mint leaves, dress, season with salt and pepper, and top with hard strong cheese to serve.
Tip: For a more substantial salad, and for you omnivores out there, top with crispy bacon to serve. If that doesn’t tickle your fancy, drain and thoroughly rinse a tin of white beans – butter beans or cannellini work well – dust them in a little paprika to recreate that smoky flavour, and toss those through instead.
Photograph by Graeme Robertson for The Guardian.
This site is free to those who need it, and always will be, but it does of course incur costs to run and keep it running. If you use it and benefit, enjoy it, and would like to keep it going, please consider popping something in the tip jar, and thankyou.
All text copyright Jack Monroe.