Broad bean salad with pink peppercorn infused oil

Broadbean salad

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. 

broad beans

 

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! 

 

borad beans

 

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. 

 

Broadbean salad

 

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! 

 

 

 

 

 

 

 

 

Comments
12 Responses to “Broad bean salad with pink peppercorn infused oil”
  1. SindrElf says:

    Oh man, that looks so good 😀

    • petra08 says:

      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!

  2. Broad beans are always delicious in salad.

  3. This looks beautiful Petra….love the flavors.

  4. 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.

    • petra08 says:

      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!

  5. 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!

    • petra08 says:

      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

  6. nancyc says:

    This looks like such a delicious, healthy salad–especially with homegrown veggies! 🙂

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