- 500g Jersey Royal potatoes
- 500g broad beans in the pod
- 3 shallots
- A handful of mint, leaves only
- A handful of sorrel
- 1 lemon
- 200ml crème fraîche
Prep: 20 mins | Cook:15 mins
1. Put a large pan of salted water on to boil. Scrub the Jersey Royals and chop them into bite-sized chunks. Pop the broad beans out of their pods.
2. When the water is boiling, carefully add the potatoes to the pan. Simmer for 12-15 mins till you can nearly pierce them with a knife.
3. Add the broad beans to the pan and cook for a further 3 mins. The potatoes should be tender. Drain and leave in the colander to steam dry (see our tip below if you want to double pod your broad beans).
4. While the potatoes simmer, peel and finely slice the shallots. Add 1 tbsp olive oil to a frying pan set on a medium heat. Add the shallots with a pinch of salt. Fry for 4-5 mins, stirring often, or till crisp. Tip onto a plate lined with kitchen paper to drain.
5. Finely chop the mint leaves and finely slice the sorrel. Set aside. Zest the lemon into a large mixing bowl and squeeze in the juice from one half. Add the crème fraîche, season with salt and pepper and stir to make a dressing.
6. Tip the broad beans and potatoes into the bowl with the crème fraîche dressing. Add half the mint and sorrel. Toss and pop in a salad bowl. Scatter over the remaining herbs and the crispy shallots. Serve straight away.
7. Double Pod Perfection
Broad beans can be tender in the early part of the summer, so you won't always need to pop the broad beans out of their grey skins once they have been boiled, but you can if you want to. The easiest way is to squeeze one end till the bean pops out of the skin – do this over a bowl to catch them. It should take about 10 mins to double pod these beans.