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Broad Bean and Goat’s Cheese Salad with Crispy Pods
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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 they make up such a big part of broad beans. Hence this fried solution, taken up a notch by a dusting of hot paprika and sea salt. It adds texture and makes a great beer snack too.” Looking for more salad recipes? Look no further.
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Ingredients
- 1 kg 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
Step 1
Blanch the broad beans in a pan of boiling salted water for 1-2 mins. Drain well and refresh in ice water.
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.
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.
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