Spanish Bean and Ham Salad
- 150g baby broad beans or similar, podded
- 55g very finely sliced Iberico ham or similar, torn
- 1 clove of garlic, finely chopped
- 1 tbsp olive oil
- Splash of sherry vinegar
- Sea salt flakes and black pepper
- Cook the beans in boiling salted water for a couple of minutes, then drain and rinse in cold water. Mix with the ham in a bowl, along with the chopped garlic, then drizzle in the olive oil and vinegar, seasoning to taste with salt and pepper. Serve with rustic bread.
10 mins
2 serving