Spring Broad Beans
Serves 4 (as part of a larger meal)
2 tablespoons grapeseed oil
350g podded broad (fava) beans, blanched and peeled (from 500g unshelled beans)
1 garlic clove, finely chopped
2 tablespoons finely chopped preserved snow vegetable (potherb mustard)
3 spring onions, white part only, thinly sliced
2 bunches mustard leaf, trimmed and washed
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Sauté half the broad beans for 3 minutes, then transfer them to a bowl and mash them roughly with a fork.
Reduce the heat and gently cook the garlic in the remaining oil, then add the rest of the broad beans and cook for 3 minutes. Add the crushed broad beans, snow vegetable, spring onions and mustard leaf, cooking until the leaves are just wilted. Season with a squeeze of lemon juice and sea salt to taste.