Delicious, fresh and incredibly easy - this recipe from Jamie's Quick & Easy Food is the perfect addition to your next dinner party.


  • 200g fresh podded or frozen broad beans

  • 30g whole almonds

  • 1 x 480g jar of roasted red peppers in brine

  • 1⁄2 a bunch of fresh flat-leaf parsley (15g)

  • 30g Manchego cheese


  • 1.

    Boil the beans in a pan of boiling salted water for 3 minutes, then drain and pinch the skins off any larger beans. Toast the almonds in a dry griddle pan on a medium heat until lightly golden, tossing regularly, then remove and finely slice.

  • 2.

    Drain the peppers and open out flat, then char on the hot griddle until bar- marked on one side only. Remove and slice 1cm thick. Finely slice the parsley stalks, pick the leaves, then toss with the broad beans, peppers, 11⁄2 tablespoons of extra virgin olive oil and 1 tablespoon each of red wine vinegar and brine from the pepper jar. Taste, season to perfection with sea salt and black pepper, and divide between your plates.

  • 3.

    Finely shave over the cheese with a speed-peeler, drizzle with 1 teaspoon of extra virgin olive oil, scatter over the almonds, and serve.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 257kj
  • Fat Total 13g
  • Saturated Fat 3g
  • Protein 11g
  • Carbohydrate 28g
  • Sugar 14g
  • Sodium 124mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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5 Ingredients — Quick & Easy Food by Jamie Oliver is published by Penguin Random House. Recipe © Jamie Oliver Enterprises Limited, Photography © Jamie Oliver Enterprises Limited, by David Loftus (2017 5 Ingredients — Quick & Easy Food).

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