“Cauliflowers fluffy and cabbages green,
Strawberries sweeter than any I’ve seen,
Beetroot purple and onions white,
All grow steadily day and night!
The apples are ripe and the plums are red,
The broad beans are sleeping in their blankety bed…
The broad beans are sleeping in the blankety bed
So this is a popular harvest song, but seriously, today was the day I found out that broad beans actually DO sleep in blankety beds!!! It is so beautiful you guys – if you have never podded your own beans and peas, you need to put it on your bucket list. Even if you haven’t grown them yourself – doesn’t matter! I didn’t, but it made me feel so joyful somehow, revealing the perfect little innocent bundles of goodness all tucked up nicely in their natural cushiony houses… *sigh*…
Moving on then before my insanity becomes a popular topic of conversation.
I know I’ve all but abandoned my poor little bloglet… It’s not that I don’t love it, I do!
Lets just put it down to a confidence thing, okay? As in, *pah, who wants to know that?* or *this is so not Smitten Kitchen* or whatever.
But! This is one mouth-puckeringly intense salad that I would seriously recommend anyone to try!
I’m proud of it, mmkay? That doesn’t happen very often 🙂
Just one note before you read on: the instructions I have given that relate to timing only apply if you want to eat this salad warm. It will be equally delicious cold and far less stressful, as you can cook the different components whenever you’re ready.
- new potatoes (about 12-18 dependent on size and halved if large)
- 2 large eggs
- handful of peas and broad beans, fresh and in their pods if possible
- 1 can of tuna in spring water, drained
- 2 tomatoes, sliced
- 5 anchovy fillets in oil, drained and finely chopped
- handful black olives (about 50g), finely chopped
- 1 garlic clove, finely chopped
- juice of 1/2 lemon
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- handful basil leaves, torn
- Start by boiling the potatoes in salted water until tender – about 15-20 minutes.
- Meanwhile, make the dressing. Simply combine the anchovies, olives, garlic, lemon, olive oil and balsamic vinegar in a small bowl.
- About 7 minutes before the potatoes are ready, put the eggs in a pan of boiling water and cook until the potatoes are done. Immediately rinse under cold water to prevent the yolk from going grey, although this shouldn’t be an issue after 7 minutes – you should have delectably oozy, soft-boiled eggs. Mmm… Obviously boil for longer if your heart so desires.
- 2 minutes after you’ve put the eggs on, put the beans (freshly podded or no) into boiling water. 1 minute after that, add the peas to the same pan. Again, cook until the potatoes are done, then drain. This is multi-tasking at it’s best 🙂 well… at least I think it is… You want the beans and peas to be tender whilst retaining a bit of bite, so use your common sense here.
- Now it is just a matter of assemblage. I layered mine like so: potatoes; tuna; beans and peas; tomatoes; dressing; basil; egg. Whatever floats your boat though – naturally I massacred mine within seconds to make sure there was a coating of that luscious dressing over each and every morsel 🙂
I really hope you enjoy this as much as I did!!!
Oh, oh! And I also served the dressing like this:
With halloumi, wheat berries, courgette and tomato 🙂 so it’s versatile too! Right on 😀