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