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Broad Bean and Goat’s Cheese Salad with Crispy Pods

By OcadoLife
Zero-waste chef, photographer and author Joe Woodhouse created this delicious seasonal combo of Broad Bean and Goat’s Cheese Salad with Crispy Pods. He says, “It always seems such a waste to throw away the pods when…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

9 total
  • 1kg broad beans, podded, pods reserved and cut into 3cm pieces (approx.)
  • 50g hard goat’s cheese, shaved
  • 2 salad onions, finely sliced
  • 1 shallot, finely sliced into rounds
  • 3 tbsp extra-virgin olive oil (approx.)
  • 1 lemon, zested and juiced
  • 150ml flavourless oil (approx.), for frying (we used sunflower)
  • 1 pinch sea salt
  • 1 pinch hot paprika (optional)

Method

3 steps

  1. Step 1

    Blanch the broad beans in a pan of boiling salted water for 1-2 mins. Drain well and refresh in ice water.

  2. Step 2

    On a serving platter, toss the beans with the goat’s cheese, salad onions and shallot. Combine the olive oil, lemon zest and juice, season to taste, then drizzle over the salad.

  3. Step 3

    For the crispy pods, heat about 1cm of the flavourless oil in a large, high-sided frying pan until sizzling. Fry the pods in small batches for about 5 mins until crisp and golden, adding more oil as required between batches. Drain on a plate lined with kitchen towel. Season with sea salt and hot paprika, if liked, then scatter over the salad as croutons or serve on the side.