Jamie Magazine
By Charlie Clapp
Ingredients
250g podded broad beans
150ml white wine
50ml white wine vinegar
2 tablespoons caster sugar
2 spring onions
extra virgin olive oil
100g sourdough bread
1 handful of pea shoots
½ a small bunch of fresh mint
100g goat’s cheese
1 lemon
Method
- Blanch the broad beans in boiling salted water for 2 minutes. Drain and refresh in cold water. Squeeze most of the beans out of their skins, leaving the smaller ones in their skins for texture.
- In a bowl, combine the wine, vinegar and sugar. Stir to dissolve the sugar, add the beans and leave to marinate for 1 hour.
- Preheat the oven to 190ºC/375ºF/gas 5.
- Trim and chop the spring onions and blitz in a food processor with 4 tablespoons of oil.
- Tear the bread into chunks, scatter over a baking tray, drizzle with the onion oil and scrunch with your hands. Bake for 10 minutes, until crunchy.
- Use a slotted spoon to transfer the beans to a serving bowl. Top with the pea shoots, picked mint leaves, croutons and goat’s cheese. Finish with the lemon zest and juice, and a drizzle of oil.
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