Jamon Iberico and Broad Bean Tapas
- 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