Broad Bean Meze Recipe

This Broad Bean Meze is a fresh and simple recipe, which is made with young broad beans and prosciutto. It’s an ideal side dish, ready in about 15 minutes.

Broad Bean Meze Recipe Ingredients

For Young Broad Beans:

• Young broad beans
• Young green beans
• Extra virgin olive oil
• Lemon juice
• A few slices of prosciutto
• Pecorino or Parmesan cheese
• A few baby mint leaves
• Sea salt and black pepper

For Larger Broad Beans:

• Larger broad beans
• Spring vegetables, such as asparagus, spring onions, Swiss chard leaves
• Extra virgin olive oil
• Lemon juice
• A few fresh soft herbs (such as golden marjoram)
• Sea salt and black pepper

How To Make Broad Bean Meze

This recipe offers two methods depending on the age of your beans.

1. For Young Broad Beans (Pods Included):

• Slice the beans: Finely slice the young broad bean pods at an angle. Combine them in a bowl with any young green beans.
• Dress the beans: Drizzle with extra virgin olive oil and a squeeze of lemon juice. Season with sea salt and black pepper and toss to combine.
• Assemble the plate: Arrange slices of prosciutto on a serving plate. Pile the dressed beans on top.
• Garnish and serve: Use a vegetable peeler to shave Pecorino or Parmesan cheese over the beans. Finish with a few baby mint leaves and serve immediately.

2. For Larger, Older Broad Beans (Peeled):

• Blanch the vegetables: Bring a pan of salted water to a boil. Add the podded broad beans and other spring vegetables (asparagus, spring onions, Swiss chard). Cook for just 1-2 minutes until vibrant, then remove with a slotted spoon.
• Prepare the platter: Drizzle enough extra virgin olive oil onto a platter to completely cover the base.
• Prep the vegetables: Once cool enough to handle, squeeze the blanched broad beans out of their tough outer skins. Delicately slice the asparagus and spring onions.
• Assemble and dress: Arrange the peeled beans, sliced vegetables, and whole Swiss chard leaves on the oiled platter. Squeeze over some lemon juice and scatter with fresh soft herbs. Season to perfection and serve.

Recipe Tips

• How do I know if I can eat the pods? Only eat the pods of broad beans when they are very young, small, and tender. If they are large and tough, they must be podded.
• What is the easiest way to peel larger beans? Blanching them in boiling water for 1-2 minutes softens the outer skin, making it easy to squeeze the tender bean out.
• What other vegetables can I use? This meze is very versatile. Feel free to add other spring vegetables like fresh peas, thinly sliced radishes, or fennel.
• Can I prepare this in advance? This dish is best served immediately to maintain its freshness and vibrant green color. You can blanch the vegetables an hour or two ahead and keep them in the fridge.

What To Serve With Broad Bean Meze

This fresh meze is wonderful on its own or as part of a larger spread.

• Warm, crusty bread or toast
• As part of a meze platter with hummus, olives, and feta cheese
• Alongside grilled fish or chicken
• A simple green salad

How To Store Broad Bean Meze

• Refrigerate: This meze is best eaten on the day it’s made. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the beans may lose some of their vibrant color.
• Freeze: Freezing is not recommended for this recipe.

Broad Bean Meze Nutrition Facts

• Serving Size: 1 serving (Young Bean Version)
• Calories: 250
• Protein: 12g
• Fat: 18g
• Carbohydrates: 10g
• Sodium: 550mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Broken Beans Recipe
• Jamie Oliver Air Fryer Stuffed Squash & Black Beans
• Jamie Oliver Air Fryer Harissa Green Beans