Broadening My Horizons

WORDS VICKI RAVLICH-HORAN | IMAGES ASHLEE DECAIRES

Recipe on page 61

I can’t say broad beans are a veg I like that much. The need to double pod them is far too much faffing in my world. That was until I grew them last spring.

I planted them on a whim as I needed something other than weeds to grow in my veggie garden. I hadn’t really intended on eating them, figuring I’d share them around friends and family; surely I’d find a few people who appreciated them. Lynda Hallinan also told us in her column last spring that broad beans are a great green manure or cover crop in empty vegetable beds. “As a legume, they trap or ‘fix’ nitrogen in nodules on their roots, so when you dig the plants back into the ground, they act as a natural fertiliser as well as adding organic matter to your soil structure” according to Lynda. So I felt quite at ease with my grow but not eat stance, until I was out gardening and brushed up beside the now large patch of broad beans. The fresh smell, reminiscent of snow peas, had me intrigued. I munched on a pod right there and then. The tender pod and juicy bean were delicious! Nothing like the over boiled, tough specimens I had had in the past. With this discovery the neighbours, friends and family were out of luck as I set about discovering a few delicious ways with broad beans.

Chargrilled Broad Beans

If you want proof that broad beans are best when young, this is it. Pick them when they are between 6–8cm and you can eat them whole, pod and all. Toss the whole pods in some good quality olive oil, a good pinch of salt and sumac. The sumac is optional but adds a wonderful sour note. Heat up the BBQ or griddle pan and chargrill the pods for 2–3 minutes on each side or until beautifully charred. While they are cooking, take the bowl you tossed them in and add some lemon zest and juice and a little more olive oil and mix well. Place the hot charred pods into the bowl and toss before turning these out on a platter and grating over fresh Parmesan cheese. Now tuck in while they are hot!

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Broad Bean, Pea and Ricotta Tagliatelle

This is quick, fresh pasta which makes the perfect midweek meat free meal. If you still have a few members of the household that need meat with every meal, serve it with a crispy piece of prosciutto crumbled on top. Wonderful in spring, but equally you could make this any time of the year using frozen beans and peas. 1 cup of broad beans (double podded) 1 cup of peas (fresh or frozen) 25g butter 1 leek, finely chopped 2 cloves garlic, peeled and chopped 1 tsp chilli flakes (optional) ½ cup ricotta ½ cup Parmesan, grated zest and juice of half a lemon 250g dry Tagliatelle pasta (available at Vetro and La Cave) small handful mint, chopped

Put the peas and broad beans into a bowl and pour over a kettle of boiling water. Leave for 1 minute, drain, then roughly mash. Melt the butter in a large pan and sauté the leek and garlic until soft, approx. 6–8 minutes. Stir in the chilli flakes (if using), the peas and beans, and cook for 2 minutes. Take off the heat.

Cook the pasta in a large pot of salted water. When the pasta is nearly cooked, mix the ricotta, Parmesan, lemon zest and juice into the bean mix. Drain the cooked pasta, leaving 3–4 tbsp of the cooking water in the pot. Add the pasta back in the pot along with the bean and ricotta mix, toss well and serve with fresh mint and more Parmesan.

To cook the farro, rinse it thoroughly then place in a pot along with 4 cups of water and ½ tsp salt. Simmer until the farro is tender. Drain any remaining water off and rinse under cold water, then allow to cool completely. Dice the asparagus and add these along with the raw broad beans to the farro. Mix in the chopped spring onions, herbs, pomegranate seeds and za’atar.

Put the olive oil, lemon zest and juice, sugar, salt and garlic in a jar, put the lid on and shake to combine. Pour the dressing over the salad and toss well.

Best served at room temperature. * Za'tar (zaah-tar) is a noun in Arabic and refers to both a MiddleEastern herb spice mixture and also a distinct herb from the mint family. In this case we are referring to this spice mix which contains the likes of dried oregano, marjoram or thyme, cumin, coriander, sumac along with sesame seeds and salt. You will find it and other weird and wonderful spices from your local Vetro.

Broad Bean, Asparagus and Pomegranate Salad

This salad screams spring. Using beautiful asparagus and broad beans, with a pop of tart freshness, not to mention bling factor with the pomegranate, it is perfect with lamb. I serve it with a generous smear of Clevedon Buffalo Curd on the plate, topped with the salad and then a gorgeous piece of BBQ lamb. If your broad beans are young and tender, you can forgo the double podding. The tender beans and the fresh raw asparagus really make a sensational spring salad. I’ve used farro to add some substance and heartiness to the dish, but you could use bulgur wheat or couscous. 1½ cups farro (available at Vetro) ½ tsp salt 1 bunch asparagus 1 cup podded broad beans 4 spring onions 1 cup parsley, chopped 1 cup mint, chopped 1 cup pomegranate seeds 1 tbsp za’tar* ¼ cup extra virgin olive oil zest of 1 and juice of 2 lemons 1 tsp sugar ½ tsp salt 1 garlic clove, grated