Читать книгу The Vicar’s Wife’s Cook Book - Elisa Beynon - Страница 30

The Vicar would never choose to eat broad beans, so I sneak them into his summer meals as subtly as I can. For me, they ooze nostalgia, conjuring up happily shared conspiracies with my long-gone father. He would pick them from the garden, my mother would cook them, and then he and I would eat a big plate full of them, all by themselves, secretly slathering them in butter when my mother wasn’t looking.

3 tablespoons olive oil

1 tablespoon balsamic vinegar

a pinch of mustard powder

salt and pepper

2 handfuls of broad beans

600g green leaves (I used baby spinach, rocket and watercress)

50g Chèvre cheese, crumbled into small chunks

First, combine the oil, vinegar, mustard powder and seasoning together in a small bowl. Next, cook the beans in boiling salted water for 1–2 minutes or until tender, then drain them, tip them into a serving bowl and add the dressing while they are still hot. Leave them like this until you are ready to serve. Add the salad leaves and Chèvre and toss together well.