Broad beans with Serrano ham
Calorie controlled cooking spray
2 medium, banana, finely sliced
1 clove(s), finely sliced
¼ teaspoons, level
Broad beans, frozen, boiled
Vinegar, All Types
½ teaspoons, sherry
½ tablespoons, roughly chopped
- Mist a nonstick frying pan with cooking spray and fry the shallots for 7-8 minutes until soft. Add the garlic and cook for another 2 minutes, then add the ham and fry for 4-5 minutes until the ham is crisp. Stir in the paprika.
- Meanwhile, cook the broad beans in a pan of boiling water for 3-4 minutes until tender, then drain, refresh under cold running water and squeeze the pods from their skins.
- Add the broad bean pods to the frying pan and season to taste. Stir in the vinegar and scatter over the parsley. Toast the sourdough and serve with the bean and ham mixture.