Broad beans are in season in mid spring, but frozen broad beans work just as well in this dish.
Ingredients
—250g frozen or 500g (8 oz - 1 lb) fresh broad beans Bunch slim spring onions (scallions), trimmed and sliced on the diagonal into short lengths 1½ Tbsp extra virgin olive oil Salt & freshly ground black pepper 2 Tbsp chopped dill or parsley
Method
—1 Drop broad beans into a small saucepan of gently bubbling lightly salted water and cook for 2 minutes once they return to a gentle boil. If using fresh broad beans, remove them from their pods first and cook for 5 minutes. Drain beans and refresh with cold water until they feel cool, then remove the tough outer skins.
Take off the tough overcoats!
2 Put spring onions in a medium frying pan with oil and cook gently for a few minutes until just tender, stirring, but not coloured. Add beans and salt and pepper to taste. Heat through. Slice goat’s cheese with a hot knife. Gently toss dill through beans and spring onions and arrange cheese rounds on top. Serve.
Recipe Notes
Serve with lamb or chicken dishes, or with stuffed baked tomatoes and a grain pilaf.
Another idea is to add a little chopped ham or bacon to the spring onions, or to drape with grilled rashers of bacon before serving.
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