Broad Bean & Spanish Ham Salad

Taken from the Jamie Oliver website

Serves 4

Try to find slices of Spanish ham if you can, but if you can't try using Italian prosciutto such as Parma ham.


2-3 large handfuls shelled broad beans
1 small handful pecorino, roughly chopped or roughly grated
Finely grated zest and juice of 1 lemon
1 splash extra virgin olive oil
1 handful fresh mint
Sea salt
75g quality Spanish ham, such as pata negra, roughly torn


  • Separate the broad beans into 2 piles – big and small. Drop the big ones into boiling water for 1 minute and then put them aside to cool down. Pop them out of their shells when they're cool enough to handle.
  • Roughly mash the blanched broad beans – you can do this with a food processor, chop them up with a knife or crush them in a pestle and mortar. Mix together with the small raw beans, the pecorino, lemon juice, oil and some of the mint, finely chopped.
  • Season to taste, then serve with the torn ham, a final zesting of lemon and the rest of the mint ripped up and scattered over the top