broad bean salad with lemon, mint and goats cheese

mixedIt’s been seven long years since my first trip to the sunny northeast coast of the Iberian Peninsula. Despite the passage of time, I remember each detail with a clarity that only survives the best of holidays: the warm gust of air as I exited Barcelona-El Prat and boarded the shuttle bus to the city centre; the vibrant, glossy mosaics lining the terrace in Park Güell; the salty crunch of chorizo wrapped in bread from a smiling street vendor. One visit was enough to stimulate a lifelong love of Spanish culture, food and tradition.

beanbowlmontBarcelona is a beautiful city; a vibrant tumble of old and new, poor and affluent, traditional and modern. Gothic streets juxtapose against modern vehicles like an unintended social statement. Cracked pavements gleam with hidden mosaic tiles. Barcelona is art, embodied, endlessly evolving, complex and raw.

rindIf you’ve traveled to Spain, you may understand my persistent infatuation with Spanish cuisine. Crisp, hot, deliciously fragrant, quickly devoured in shades of blackened crimson, vivid green and soft white. My first meal upon landing was white fish ceviche, delicately opaque, dripping with fresh lemon and good olive oil. Despite eating dinner at 11.00pm (the Spanish way) my taste buds awakened to crisp red peppers, delicate herbs and succulent fish tinged with acid. I’ve never forgotten one bite of that meal, despite being amply lubricated with my first tastes of Spanish sangria; crimson, sweet and lingering. Each bite was a glimpse of culinary heaven.

I fell in love that night. Not with a man, but with the cultural richness, generosity of flavour and reckless abandon embedded in Spanish cuisine. It travelled back with me, from Barcelona’s urban landscape to the dusty red soil of my Australian hometown, Perth.

As soon as I arrived home, I began an endless quest to recreate some of the meals that I enjoyed in Spain, specifically tapas fare: snack-style grazing plates found in every bar and cafe around Barcelona city. As the years have passed, my collection of ceramic tapas dishes has slowly grown to occupy an entire shelf in the kitchen cupboard, interrupted only by a wine decanter that I use to make summer sangria.

cheesemintBeing a diasporic child, it’s safe to say that I incorporate ‘fusion’ in many of my tapas dishes, an example being today’s recipe for broad bean salad. Though broad beans are very popular in Spain, they’re mostly eaten raw or in meaty dishes such as habas con jamon (broad beans with ham). This lemon-infused, chilli flecked concoction is entirely my own, designed to be a fresh, vibrant accompaniment to jamon serrano, crisp pescaito frito, patatas bravas and other tapas staples.

If you can’t find fresh broad beans, frozen will do; just ensure that you handle them carefully whilst peeling their resilient skins. Serve this dish warm or at room temperature, slicked in fruity extra virgin olive oil and accompanied by warm, crusty bread.

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Broad Bean Salad with Lemon, Mint and Goats Cheese

Serves 4 as part of a tapas meal or 2 as a side dish

  • 1 cup (170g) podded fresh broad beans (habas, or fava beans)
  • 1 small garlic clove, peeled and crushed
  • 1 tbsp good extra virgin olive oil (or lemon-infused extra virgin olive oil, if you can find it)
  • 2 tsp finely grated lemon rind
  • 1/4 tsp dried chilli flakes
  • 1 small handful mint, washed and chopped
  • 50-70g firm organic goats cheese, crumbled
  • sea salt, to taste
  • ground black pepper, to taste
  • lemon wedges, to serve (optional)

Blanch the broad beans (still in their papery skins) in boiling water for 2-3 minutes. Drain and refresh under cold running water. Carefully slip the broad beans out of their skins and into a medium sized bowl, then set aside.

beanmontPlace the crushed garlic, lemon rind, chilli flakes and olive oil into a small bowl. Mix carefully, then add to the broad beans with the mint, goats cheese, salt and pepper. Gently toss together.

tablecloserTransfer the salad into a serving dish. Drizzle over a little more olive oil. Serve with lemon wedges (to squeeze over the salad as desired), warm crusty bread and other tapas accompaniments.

saladtop2*Note: In response to several requests from blog followers, I’ve finally established a facebook page for Laura’s Mess: https://www.facebook.com/laurasmessblog. With one extra click, you’ll find all of my recipe links, daily musings, foodie scribbles and snapshots for your enjoyment. Feel free to drop me a line on facebook if you have any day to day questions, recipe links and tips. It’ll take me a while to connect myself with other bloggers on facebook, so if you have your own page, please let me know about it. I’m excited to finally be a part of the facebook food blogger’s community!

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