This is a delicious salad which is very popular in Spain where it is often served as a tapa. It is very easy to make and only needs three main ingredients. The sweet beans, leeks and salty ham are a great flavour combination. The salad is nutritious and filling and makes a great lunch accompanied by some crusty bread. For a more substantial meal, try adding a poached egg on top.

As this is a traditional Spanish recipe, Serrano ham is your best option. However, you could substitute it with Italian Parma ham, which has a similar texture. The ham should be to be cut into small cubes,similar in size to the cubed Pancetta sold in supermarkets. ( I would not recommend using Pancetta here as it is too fatty for this recipe.)

Cubed Serrano Ham is available in Waitrose. The little packs freeze well, so I always like to keep a few packets handy.  If you’re unable to find the ready cubed ham, you can always ask at the deli counter for a thick slice of either ham (around 100 grams in weight) and then chop yourself into small pieces.

Baby Broad Bean and Ham Salad

Prep to Plate:  Prep: 10 mins  Cooking time: 12-15 mins

Difficulty:

Ingredients

• 1 500g pkt of frozen baby broadbeans
• 1 medium sized leek
• 100g (or 1 small pkt) of cubed Spanish Serrano ham or Italian Parma ham.
• 1/2 glass white wine (optional)
• 1/2 litre vegetable stock
• 2 tbspn olive oil
• You do not need to add salt as the salted ham and stock should provide sufficient seasoning.

Method

1. Wash and slice the leek finely.
2. Prepare the vegetable stock.
3. Heat oil in a deep frying pan and add the sliced leek.
4. Once leek has softened, add the cubed ham.
5. Fry together gently, ensuring leeks don’t burn.
6. (If adding wine do it now as soon as leeks have softened and turning golden brown.
7. About a minute later add the beans and stir.
8. Add enough vegetable stock to cover beans.
9. Cook gently for about 12-15  minutes until the beans have softened.
10. Allow to cool before serving.

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