Jamon Iberico and Broad Bean Tapas

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Jamon Iberico and Broad Bean Tapas

Jamon Iberico and Broad Bean Tapas

Ingredients
Method

Ingredients

Method

150g baby broad beans, pods removed
60g finely sliced jamon Iberico or similar Spanish ham, torn
1 finely chopped garlic clove
1 tbsp olive oil
Splash of sherry vinegar

Cook the podded beans in boiling salted water for 3 mins, or until tender. Drain well, refresh in cold water, then carefully peel away the membrane to reveal the vibrantly coloured centres.
Mix the beans, pieces of jamon and chopped garlic in a bowl, then drizzle with olive oil, sherry vinegar and a little salt and pepper. Serve immediately with crusty bread.

10 mins

2 serving

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