Paula Coulthard's Broad Bean Salad

As a child I always hated broad beans. They looked so un-appetizing - cooked with their leathery grey skin and their bitter taste that really turned me off. I preferred to eat them raw and straight from the garden. A few years ago I started growing broad beans myself - mostly as they grow so easily in my garden and the abundance is very rewarding.


Serves 4

Tip: For this recipe, broad beans are best picked when you can see the shape of the beans through the pods.

A colander full of broad bean pods
Juice of one lemon
Handful of chopped coriander
3 or 4 spring onions finely chopped
Olive oil
Salt and pepper


Throw the podded beans into a pot of boiling water for about three minutes - just enough time to soften the outside skin of each bean. 

Put the softened beans into a colander and run cold water over them so they become cool enough to work with.

With a sharp knife, make a cut at the end of each bean and squeeze it out of its leathery skin.

Fill a bowl with these lovely bright green beans.

Drizzle 1 Tbsp olive oil, juice of a lemon over the beans.

Add a sprinkle of salt and pepper.

Toss and beans and garnish with coriander and spring onion  
You now have a fantastic bean salad!