Home > Recipes > Broad bean recipes > Broad beans, peas with mozzarella and parma ham crumble

Broad beans, peas with mozzarella and parma ham crumble

Name: Broad beans, peas with mozzarella and parma ham crumble
Yield: Serves 4
Cuisine: British recipes
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

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.

Easy
July 2014

Test kitchen approved

Serves 4
Hands-on time 30 min

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.

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

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.