Baby broad bean Niçoise

This salad is best with young broad beans that taste sweet when shelled and eaten raw. You could use larger broad beans, but it would be a good idea to cook them for a minute or two and remove their bitter outer casings.

 

We made this with gorgeous eggs with deep yellow yolks from the farm’s chickens and served the chopped tomatoes separately as one of the group was not a fan.

 

Serves four as lunch or six as part of a bigger spread

 

Ingredients

 

800g baby broad beans

½ tin pitted black olives

1 tin best quality tuna in oil

Ripe tomatoes, coarsely chopped

3 hard boiled eggs, quartered

1 lemon, juice only

Olive oil

Sea salt and pepper

 

What to do

 

Combine the beans, olives, tuna and tomatoes in a large bowl, squeeze over the lemon juice, season liberally and toss together with a generous glug of olive oil. Taste and adjust the seasonings, then scatter over the eggs when you're done.