These wonderfully fresh broad beans are packed with flavour from the basil, parsley, fresh lemon juice and garlic. This recipe only takes about 15 minutes to cook, making it perfect for supper. Serve on toasted ciabatta.
- 350g broad beans, fresh and podded
- 2 garlic cloves
- 1 small handful each freshly chopped parsley and basil
- Small bunch chives, finely chopped
- 100ml extra-virgin olive oil
- 75ml water
- Salt and pepper
- Juice of 1 fresh lemon
Place beans into a pan of boiling, salted water and cook for 4 minutes. Drain and place into ice water, then drain. Pierce the beans, then squeeze them from their skins. Thinly slice the garlic cloves.
Put the beans, garlic, salt, pepper, oil and water into a pan. Cook gently for 5 minutes, then stir in about 3/4 of the herbs. Cook gently for another 5 minutes. Taste and season if needed.
To serve, scatter with the rest of the herbs and drizzle with lemon juice.