Preparation time
less than 30 mins
Cooking time
less than 10 mins
Serves
Serves 2
Recommended by
2 people
Cook the podded broad beans in a pan of boiling, salted water for 2-3 minutes, or until tender. Drain well, then refresh in cold water. When cool enough to handle, peel away the outer membranes.
In a bowl, mix together the cooked broad beans, pieces of pata negra ham and chopped garlic until well combined.
Drizzle over the olive oil and a splash of sherry vinegar, then season, to taste, with salt and freshly ground black pepper and stir well. (NB: Remember that the cured ham will be salty.) Serve immediately.
What to Eat Now
Episode 2
BBC Two
Recipes from this episode