Broad Bean and Goat’s Cheese Salad
Coco loved to pod broad beans when she was little, but even more she loved to skin them when cooked. She would get hold of a bean between her thumb and forefinger and squeeze, and the bean popped out ‘all naked’ as she would say.
|1.5kg||broad beans, weight before podding|
|150g||fresh goat’s cheese|
|6 tbsp||extra-virgin olive oil|
|2 tbsp||lemon juice|
|1||garlic clove, crushed|
|Sea salt and freshly ground black pepper, to taste|
|A few||marjoram leaves, for sprinkling (optional)|
Pod the beans and cook them in plenty of boiling salted water until tender, about 3 minutes. Drain and let them cool enough to be able to handle. Meanwhile cut the goat’s cheese into small cubes.
When the beans are no longer too hot, skin them and put them in a bowl. Dress them with 3 tablespoons of the oil while they are still warm, because they can then absorb more oil. Add the lemon juice and the crushed garlic and mix gently with a fork, which is less likely to break the beans. When the beans are cool, add the cheese, the remaining oil and some black pepper. Mix again and taste to check the seasoning. Sprinkle with the marjoram, if you like.