Broad bean salad with pink peppercorn infused oil
With a new year comes new challenges. I never thought 2020 would be so disruptive in so many ways and even the phrase “back to normal” seems distant and unsure.
As we have spent time in lock down I am so grateful for having a garden and an allotment to spend time in. I have herbs and vegetables growing everywhere and the broad beans are ripe and ready to pick.
First I removed them from the pod and they then have a thinner skin. I am not fond of the skin so I remove this as well, it is so worth it!
When the broad beans are so fresh I love to eat them raw and I had an idea for a salad with infused olive oil.
Broad bean & Halumi salad
preparation time 30 + minutes
cooking time 15 minutes for infusing the oil
serves 4 as a side dish
Ingredients
- 2 dl double shelled fresh broad beans
- 1/2 dl extra virgin olive oil
- 1 small red onion
- 1 tsp pink peppercorns
- 1 garlic clove, peeled and sliced thin
- zest of 1/4 lemon, sliced thin
- a pinch of chilli flakes
- a pinch of sea salt
- 100 gr halumi cheese, cut in to cubes
- a squeeze of fresh lemon juice
Pour the olive oil in to a pan and add the pink peppercorns, garlic and the lemon zest. Heat the oil until it is hot but not boiling. Turn the heat off and set aside without a lid for 15-20 minutes.
Chop the onion and pan fry the halumi cheese and a squeeze of fresh lemon juice.
Add a pinch of sea salt and a pinch of chilli to the oil and pour over the broad beans and serve with the halumi.
It was a delicious seasonal treat and in times when we don’t quite know what the new normal will be a reminder to stop and enjoy something so simple as fresh, seasonal produce.
I am bringing this salad to the lovely Angie’s Fiesta Friday! I have not spent enough time there lately and it makes my week and it is such a great inspiration for new foods and ideas! He co host is Liz, Spades, Spatulas & Spoons, he blog is a true breath of fresh air, follow her garden all year round and why not try some of the delicious recipes!
Food Eat Love 
Oh man, that looks so good 😀
hi Sindre
Thank you so much for stopping by and I am glad you like it! I love when a new flavor comes in to season and was thinking how I could best make the broad beans taste even better. The infused oil worked a treat 🙂
Take care!
Broad beans are always delicious in salad.
They are a treat 🙂
This looks beautiful Petra….love the flavors.
Thank you Zeba! It was light and fresh and the pink peppercorns added a nice burst of flavor. 🙂
I must admit I don’t have the patience for broad beans (fava beans) although I have grown them in the garden to improve the soil. But this salad looks delicious, gorgeous photos. Thanks for bringing it to FF.
hi Liz
Thank you 🙂 I think if I had picked more I might have given up! ha ha but it was worth it in the end!
Thank you for cohosting FF!
That’s a beautiful salad! I grow broad beans, too, but they always succumb to aphids and give just a small amount of beans. Last year I was able to get big fat pods, but only because I paid a lot of attention. Then I found out the leaves are edible, so we’ve been adding the leaves to our pasta. Delicious!
I have never tried the leaves! We get aphids as well and have to keep a close eye on them for sure. I will check the leaves and see if I find any good looking ones to eat! Did you eat them raw or cooked? x
This looks like such a delicious, healthy salad–especially with homegrown veggies! 🙂
hi Nancy
Thank you 🙂
Nothing tastes better than home grown, just picked veggies! x