Broad Bean & Mozzarella Salad - Seasonal Food -

We are reaching the end of broad-bean season. it started in April, with small, green and sweet beans, it's nearly September and we have nearly come to the last of the season.

An ancient staple, broad beans are eaten green in Europe but fully grown and dried in North Africa and the Middle East. Where broad beans are called by their Arabic name : ful.
Ful Medames is a hearty warm breakfast of mushed beans, garlic, olive oil and spices, often enjoyed throughout the day, at least by be who can never get enough. I associate it with the sound of the muezzin, the frisson and the excited anticipation of a new day of discovery.
Tragically, these peaceful times are no more and though I can't cook Ful Medames the way the Syrians or the Egyptians do, it was the inspiration this colourful salad.
Broad Bean and Mozzarella Salad
1 mug of cooked broad beans
8 to 10 small Mozzarella balls
2 cloves of garlic finely chopped
a small handful of basil torn
As many small tomatoes as you like
a slash of lemon juice
a couple of tbsp. of olive oil
Place the lot in a bowl
toss well
refrigerate for 1/2h or more
serve with toasted sourdough bread.

I enter this inspired recipe to Simple and in Season a Ren Behan challenge hosted by Elizabeth Kitchen Diary 



Elizabeth said...

I absolutely love broad beans and your salad sounds delightful! Thank you for sharing with Simple and in Season

Pebble Soup said...

Hi Elizabeth,
Volunteering in a vegetable garden has help me not only to cook with seasonal products but also to adapt the quantities. And, broad beans are harvested by the handful only so small portions and maximising the taste.

Mary said...

I've just come across this site. Do you skin the broad beans after cooking, especially when they get bigger? From the photo, it looks as though you do. This sounds a wonderful salad and as we all love broad beans I'll definitely be making it.

pebble soup said...

Hi Mary,
Hope to see you back soon. yes I do skin broad beans and chickpeas. Having skinned peas for a pea mousse once, I don't think I'll do that again in a hurry but skinning pulse makes a huge difference to the texture.
so the answer is if it's a small quantity I would not hesitate.



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