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Image for Recipe - Broad Beans with Serrano Ham

Broad Beans with Serrano Ham

Image for Recipe - Broad Beans with Serrano Ham
  • Time preparation 5 minutes
  • cook time 15 minutes
  • Serve Serves 1

This vibrant dish makes a great tapas dish or light lunch to eat in the sunshine. Although the recipe is for one person, you can easily scale up the ingredients depending on how many people you’re serving.

Recipe taken from Meals For One by WW (£8.95), available exclusively online at weightwatchersshop.co.uk
  • Calorie controlled cooking spray
  • 2 banana shallots, finely sliced
  • 1 garlic clove, finely sliced
  • 50g serrano ham, or British air-dried ham, roughly torn
  • ¼ tsp sweet smoked paprika
  • 200g frozen broad beans
  • ½ tsp sherry vinegar
  • ½ tbsp chopped fresh flat-leaf parsley
  • 50g slice sourdough bread

Mist a nonstick frying pan with cooking spray and fry the shallots for 7-8 minutes until soft. Add the garlic and cook for another 2 minutes, then add the ham and fry for 4-5 minutes until the ham is crisp. Stir in the paprika.

Meanwhile, cook the broad beans in a pan of boiling water for 3-4 minutes until tender, then drain, refresh under cold running water and squeeze the pods from their skins.

Add the broad bean pods to the frying pan and season to taste. Stir in the vinegar and scatter over the parsley. Toast the sourdough and serve with the bean and ham mixture.

Ingredients

  • Calorie controlled cooking spray
  • 2 banana shallots, finely sliced
  • 1 garlic clove, finely sliced
  • 50g serrano ham, or British air-dried ham, roughly torn
  • ¼ tsp sweet smoked paprika
  • 200g frozen broad beans
  • ½ tsp sherry vinegar
  • ½ tbsp chopped fresh flat-leaf parsley
  • 50g slice sourdough bread

Method

Mist a nonstick frying pan with cooking spray and fry the shallots for 7-8 minutes until soft. Add the garlic and cook for another 2 minutes, then add the ham and fry for 4-5 minutes until the ham is crisp. Stir in the paprika.

Meanwhile, cook the broad beans in a pan of boiling water for 3-4 minutes until tender, then drain, refresh under cold running water and squeeze the pods from their skins.

Add the broad bean pods to the frying pan and season to taste. Stir in the vinegar and scatter over the parsley. Toast the sourdough and serve with the bean and ham mixture.

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