Saturday 1 October 2016

Forkful's speedy suppers

Aoife McElwain

Published 28/08/2015 | 02:30

Broad bean and feta salad
Broad bean and feta salad
Butter bean and chorizo salad

Let's hang on to our summer with salads for supper this week. I usually associate broad beans with spring time but it's becoming more common to find broad beans in the supermarket a little bit later in the year, or even frozen. Like peas, they freeze quite well, so they do actually work quite well out of their season.

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I've paired the broad beans with feta for a lovely light salad this week, alongside sharing my favourite butter bean and chorizo salad, which I've been making for years.

Broad bean and feta salad

Serves 2 

Prep Time: 15 mins

INGREDIENTS

200g podded fresh (or frozen) broad beans

100g feta cheese

2 baby spring onions

2 large handfuls of rocket

1 tablespoon of red wine vinegar

3 tablespoons of olive oil

Half a lemon

1 tablespoon of honey

Salt

Pepper

METHOD

1 Use a small knife to remove the bean from its outer skin. It can be a bit fiddly but it is most certainly worth doing as it reveals the true colour and texture of the bean.

2 Place the rocket in a large salad bowl. Crumble the feta cheese on top. Slice the baby spring onions and add to the salad. Finally, add the broad beans to the salad.

3 Make a dressing by mixing the red wine vinegar, olive oil, the juice of half a lemon and honey together. Add a generous pinch of salt and pepper before drizzling all over the salad. Serve immediately.

Butter bean and chorizo salad

Serves 2

Prep Time: 10 mins

Cooking Time: 5 mins

INGREDIENTS

100g chorizo

1 x 400g tin of butter beans

1 red chilli, deseeded and sliced

Handful of fresh basil leaves

2 tablespoons of olive oil

1 teaspoon of red wine vinegar

1 tablespoon of lemon juice

Salt

Pepper

METHOD

1 Heat a small frying pan over a medium heat. Slice the chorizo into rounds and fry (without using any cooking oil) for five minutes, until the chorizo oils have released into the pan and the chorizo is cooked through.

2 Drain the butter beans and rinse under cold water. Transfer to a salad bowl and pour in chorizo and its oil.

3 Add the red chilli and tear the basil leaves into salad bowl.

4 Make a dressing by mixing together the olive oil, red wine vinegar, lemon juice and a pinch of salt and pepper. The add to the salad bowl and mix together well. Serve immediately.

This week's storecupboard essential:

Butter Beans: These bad boys sit in your cupboard for ages, waiting until the moment you need them for supper. They're great in a salad but also make a lovely dip when whizzed up with cumin, garlic, lemon juice and oil.

Photos: Mark Duggan

Irish Independent

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