Summer is well and truly upon us, which means there are plenty of delicious seasonal, British-grown vegetables available to us. If you’re enjoying the sun, watching the Commonwealth Games or festival-ing, we at Season’s Eatings have a simple summer bean salad that can be made as a lunch or dinner when you need a burst of fresh flavour to recharge.
This recipe uses broad beans and green beans, both of which are readily available across the summer months from supermarkets and greengrocer. We also use prosciutto for extra flavour. You can fry this for a minute on either side to add a bit of crisp texture or remove this altogether if you want to keep the dish vegetarian.
Preparation time: 15 minutes
Cooking time: 15 minutes
- 1 whole grain bread wrap slice or ciabatta sliced in half lengthways;
- 150g green beans
- 150g broad beans
- 2 slices of prosciutto
- 2 dollops of half-fat soft cream cheese
- 1 clove garlic
- 2 tbsp green pesto
- handful of fresh rocket
- Olive oil (for drizzling over the top)
- In a medium heat water to boiling. Put a griddle pan over a medium-high flame to heat up too.
- Chop the green beans in half, so each is no more than a mouthful in size. Peel the skin of the broad beans at this stage if you don’t like this.
- Plunge both types of beans into the hot water and leave to cook for several minutes.
- Meanwhile, drizzle a small amount of olive oil over the bread of your choice (we recommend a wrap or ciabatta) and rub all over with the garlic. Put this into the griddle pan until he griddle lines appear, which should take a further 2 minutes.
- When the beans are cooked, remove from the water and mix in the pesto.
- Slather the soft cheese over the bread, then top with the bean mixture. Finally top with prosciutto and rocket.
- Give one final drizzle of olive oil and this dish is ready to serve.