Habas a la brutesca

Habas a la brutesca

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

I think this dish, habas a la brutesca, is a winner. It’s baby broad beans cooked on hot coals until blackened. Then the beans are simply popped from their pods to make the salad. Here I’m using jamón, but you could use your favourite cheese for a vegetarian version. Why not make both?

Ingredients

Quantity Ingredient
1kg baby broad beans in their pods
125g jamon, torn
2 tablespoons shredded mint
good squeeze lemon juice
extra virgin olive oil, to drizzle
sea salt
freshly ground black pepper

Method

  1. Heat a barbecue with lots of charcoal. You will need a long length of thin wire, or you could use metal skewers. Thread the bean pods onto the wire, curling the wire around into a spiral. Put the spiral of beans into the hot coals and cook until they are blackened.
  2. Cool the beans a little then pop them out of their pods into a bowl. Mix with the jamón, mint, some lemon juice and plenty of extra virgin olive oil. Season and serve.
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