Broad Beans with Pata Negra Ham

Preparation info
  • Serves


    • Difficulty


Appears in
What to Eat Now (Spring & Summer)

By Valentine Warner

Published 2009

  • About

This salad couldn’t be simpler and just so happens to contain all of my favourite things. I make it for 1 because it has always been a singular pleasure. Pata negra (air-cured ham made from the black-footed pig, stuffed senseless on acorns) can be found in all good Spanish delis. Less expensive jamon works well too.


  • 55 g finely sliced pata negra or other Spanish cured ham, torn
  • 120 g podded baby broad beans


Ideally, you’ll use pata negra and it will have been cut in the traditional way - almost shavings the length of your thumb; it is rarely sold machine-sliced in packs. If using Serrano ham, cut it down to the same thumb length but a little wider.

Boil the young broad beans in rapidly rolling water for no more than 3 minutes. Drain in a colander, then plunge under cold running wate