Broad beans, peas with mozzarella and parma ham crumble
- Published: 30 Jun 14
- Updated: 18 Mar 24
A vibrant broad bean recipe showcasing the best of the summer’s green veg – with a ball of creamy mozzarella to finish it off.
Bring the sunshine to your table with more summer starter ideas.
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Serves 4
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Hands-on time 30 min
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Ingredients
- 250g shelled broad beans (about 500g in-pod weight)
- 150g shelled fresh peas (about 300g in-pod weight)
- 3 parma ham slices
- 40g shelled pistachios, chopped
- Handful lamb’s lettuce or pea shoots
- Handful fresh mint leaves
- Zest 1 lemon
- Extra-virgin olive oil to drizzle
- 2 x 125g good quality buffalo mozzarella balls, torn in half
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Method
- Bring a large pan of water to the boil, then add the broad beans and peas and cook for 3-4 minutes until tender. Drain, refresh under cold water until completely cool, then slip the broad beans out of their skins. Pat dry, then set aside.
- Heat a frying pan and, when hot, add the ham slices. Cook for a few minutes on each side until crisp (see tip). Transfer to a plate lined with kitchen paper and leave to harden, then crumble into a bowl. Toss with the pistachios, then set aside.
- In a large bowl, toss the beans and peas with the lettuce/pea shoots, mint leaves and lemon zest. Drizzle with a little extra-virgin olive oil, season, then divide among 4 plates. Add half a mozzarella ball to each, scatter the crumble over and drizzle with more oil. Season, then serve.
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- Recipe from July 2014 Issue
Nutrition
Nutrition: per serving
- Calories
- 307kcals
- Fat
- 19.5g (9.8g saturated)
- Protein
- 22.3g
- Carbohydrates
- 8.8g (1.8g sugars)
- Fibre
- 7.6g
- Salt
- 1g
delicious. tips
Make sure the ham is crisp before taking it off the heat, otherwise it won’t crumble.
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