It is time to feature broad beans in my kitchen. With a rich harvest I am committed to cooking broad beans with every meal. And while for some this might sound like a dire situation, for me the challenge of celebrating one ingredient in the kitchen for the length of its harvest is inspirational. It spurs innovation and sometimes new recipes are created that turn a humble bean into pleasurable cuisine!
It really helps when my family pitches in to shell broad beans. At first they are not so keen, but as is so often the case, when people sit together collaboratively working on even the humblest of goals, pleasure seeps in.
Simple, healthy and delicious: broad beans, red capsicum, cicory and cucumber salad marinated in lemon juice, virgin olive oil, and a dash of truffle scented oil. The broad beans were cooked in salted boiling water for about three minutes, just enough to sweeten and soften them.
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