More from the Unloved Vegetables: Broad Beans pep up a Ham and Watermelon Low Carb Lunch

It’s the end of term this week and as fate would have it the work load has increased to celebrate. Hmmm….

I have been up to my elbows in melting moments, photogenic cupcakes and Sleeping Beauty↓

However I’m not eating any of this and in fact the recent cream fest has led to a week or so of obsequious eating, and I am happy to share.

The following was absolutely delicious and uses a very unloved vegetable: the broad bean. I have to say I’m not keen on them ‘skin on’ so my advice is to pop them out of the skins once cooked and cooled a little. This does not remove all the bitterness but makes a surprising difference!

Based on the classic ham and melon Italian antipasta dish, you will need for 1 serving: a thick slice of Watermelon, a handful of cooked Broad Beans, skinned, some Feta Cheese, diced, a couple of slices of Parma ham or prosciutto crudo, Mint, chopped, a sprinkle of Pumpkin Seeds, toasted, Lemon Dressing made with 3 tbsp of extra virgin olive oil, 1 tbsp lemon juice, salt, pepper, a pinch of sugar).

Start off by expelling some of the pips from the melon, just the big ones, and then using a pastry cutter (around 5cm in diameter), stamp out two or three circles, arrange on the plate, then arrange the ham, shredded roughly, feta cheese, broad beans, mint, and toasted pumpkin seeds. Drizzle over the dressing and you are ready to go. I added a couple of diced cold new potatoes I had lying around as well and it all looked like this:

Despite the work load, roll on the summer holidays…

N.B. You can buy conservative slices of Watermelon in supermarkets and unless you are very keen on the stuff I suggest you seek out these.

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