When the season of broad beans arrives, the best thing is to take advantage of them and enjoy all the flavors while they are fresh and tender. Go ahead and learn how to make a simple and healthy salad, with lots of color and flavor, but above all with natural and nutritious foods. This warm potato and raw broad bean salad is a vegan delight that you cannot miss out on.
Ingredients to make Warm Potato Salad:
- 1 cup of fresh broad beans
- 1 garlic clove
- 1 pinch of salt
- 1 handful of mint (fresh or dried)
- 1 splash of malt vinegar
- 1 jet of olive oil
- 3 units of potato
- ½ cup Tomato Concentrate
- 1 splash of cranberry vinegar
- 1 pinch of sugar
How to make Warm Potato Salad:
To make this warm salad, first shell the broad beans and reserve the tender’s ones. Season the selection of raw broad beans with the garlic, previously finely chopped, a little salt, the mint, the vinegar and a little olive oil. Let marinate in the sun for at least an hour, stirring from time to time so that the beans are completely impregnated with the flavor of the dressing.
Meanwhile, wash and peel the potatoes to cook them in water. When they are tender, and after draining, mash them lightly, mixing with the tomato paste. The idea is that there is a red puree with an even texture, with small whole pieces of potato.
Finally, serve the warm potato salad by placing the puree first and the marinated broad beans on top. If you wish, you can accompany it with a green salad and warm red peppers. Decorate with a little cranberry vinegar, oil and a pinch of sugar.
