When I first moved to southern Europe the first sign that Spring was upon us was the mountains of broad beans that arrived at the market. After four months of root vegetable and spinach something in a pod had landed.
The goats cheese melts into the warm beans to create a smooth creamy sauce without using cream. The cheese gives enough salt so there is no need to add more. If you can’t get watercress then rocket will be fine, you can use baby gems if that is all you can get as they are firm and hold the warm beans well. Watercress is preferable as it adds a depth of flavour from its pepperiness. If you haven’t got a zester then I highly recommend that you get one, you can go ahead with this recipe anyway without zesting and buy one next time you see one.
Ingredients (four people)
1kg broad beans in the pods ( this will yield about 250grams after podding)
50g watercress or rocket
125g goats cheese
50ml olive oil
1 medium sized lemon ( zested and juiced)
Cook off the beans in boiling water for about five mins. Whilst they are cooking break up the cheese into small pieces and put into a bowl, zest the lemon into the bowl with the cheese, grind the black pepper and add the olive oil . Lay out the watercress onto a large plate and taste the beans to make sure they are tender. Drain the water off when they are ready and pour into the bowl.
Gently start folding the ingredients together until the goats cheese has melted and you have a even consistency. Pour the mix onto the leaves and finish with some more black pepper.
You don´t have to eat this straight away, it can sit for a while.