Broad bean, potato and mint salad - The Jewish Chronicle
Young, sweet and tender, broad beans are best when first in season. Older beans require double podding before use.
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Cooking tools:
- Food processor
- Oven
- Pot
- Colander
- Baking sheet
- Parchment paper
- Fork
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 750g new potatoes - sliced
- 2 tbsp extra-virgin olive oil
- 225g shelled broad beans – divide in half
- Juice of ½ lemon
- 1 clove garlic- peeled and minced
- 1 tsp sugar
- 2 tbsp extra virgin olive oil
- Salt
- freshly ground black pepper
- 2 tbsp fresh mint
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