Salads
This Ottolenghi-inspired broad bean salad delivers restaurant-quality flavors with crispy tortilla crowns and vibrant herby lemon beans. ✨ The secret lies in perfectly cooked broad beans—whether fresh or canned—tossed with bright lemon, fresh mint, and extra-virgin olive oil for a dish that feels both elegant and effortless.
I first tried this recipe during a spring farmers' market haul when broad beans were at their peak, and it became an instant favorite for summer entertaining.
The dish starts with broad beans that are either blanched or drained (if canned), then tossed with a zesty lemon dressing and fresh herbs. What sets this apart is the crispy tortilla crowns—lightly fried tortillas cut into wedges and layered over the salad for texture and drama.
The combination of creamy beans, bright citrus, and crunchy tortilla creates a perfect balance of flavors and textures that feels both sophisticated and approachable.
What you'll end up with is a salad that's as beautiful as it is delicious—golden tortilla crowns contrasting against the vibrant green of fresh herbs and the creamy texture of the broad beans.
The lemon dressing adds a tangy brightness that cuts through the richness of the tortillas, making every bite refreshing and satisfying. This dish is perfect for summer gatherings, picnic lunches, or as a light yet substantial vegetarian main course.
The best part? It comes together in just 30 minutes, with most of that time spent prepping the broad beans and letting the flavors meld. Whether you're serving it as a starter or a main dish, this Ottolenghi-inspired salad is sure to impress. Let's get cooking!
Ingredients for broad bean salad ottolenghi
Bright beans, crispy tortilla crowns, and zesty lemon dressing—this salad is summer in a bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Broad Beans 🌱 | 1 ½ lb | Shell if fresh, or use canned drained |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity variety |
| Fresh Lemon Juice 🍋 | ¼ cup | Freshly squeezed, seeds removed |
| Fresh Mint Leaves 🌿 | ½ cup | Finely chopped, stems removed |
| Large Flour Tortillas 🌯 | 4 whole | Flour, not corn, for crispiness |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For frying tortillas (additional) |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Cloves 🧄 | 2 cloves | Minced, for optional garlic boost |
| Honey 🍯 | 1 tbsp | Optional, for subtle sweetness |
| Crumbled Feta Cheese 🧀 | ½ cup | Optional, for tangy contrast |
The broad beans are the star, so don't skimp—fresh from the farmers' market is ideal, but canned works in a pinch (just drain and rinse). If using fresh, blanch them for 2 minutes to soften. Trader Joe's or Whole Foods usually carry pre-shelled fresh beans in spring, but any grocery store has canned. For extra flavor, add those minced garlic cloves to the olive oil before tossing with the beans. The tortillas? Mission brand flour tortillas fry up perfectly crispy—avoid corn tortillas, they won't hold shape. Look for ones labeled 'large' or '10-inch' for proper crown wedges.
No fresh mint? Dried mint at half the amount works, but it won't be as vibrant. Swap the feta for vegan feta or crumbled vegan cheese if needed. Short on olive oil? Avocado oil works for frying the tortillas—just use the same amount. The honey is optional but balances the lemon beautifully. For a completely vegan version, skip the feta and add 1 tbsp maple syrup to the dressing instead. The lemon juice should be freshly squeezed—bottled just doesn't cut it here. If you're making this ahead, hold off on adding the tortilla crowns until serving so they stay crispy.
This salad keeps beautifully—store the beans, dressing, and herbs separately in the fridge for up to 3 days. Assemble just before serving. The tortilla crowns? Fry them fresh and serve immediately, or store in a 200°F oven for up to 10 minutes to keep them warm. I like to make a double batch of dressing—it's perfect for drizzling over grilled veggies or fish too. The beans actually taste better the next day as the flavors meld, so leftovers are a must. Portion into jars with the tortilla crowns on top for easy grab-and-go lunches—just add a sprinkle of salt and pepper before eating.
Why You'll Love This Recipe
- No-Fuss Prep: I’ll admit, the broad beans need a quick boil and shelling—but that’s it. No chopping mountains of veggies, no fancy techniques. Just toss them with lemon, olive oil, and mint while they’re still warm, and you’re done. Honestly, the hardest part is waiting for the tortillas to heat.
- Bright & Tangy Magic: That lemon juice and mint? They turn simple broad beans into something ridiculously good. The crispness of the beans pairs with the bright acidity like a match made in heaven. Even my kids—who usually turn up their noses at greens—ask for seconds.
- Wraps or Bowls: Between us, this salad works everywhere. Wrap it in warm tortillas for a handheld feast, pile it into bowls for a light lunch, or serve it as a side that actually gets eaten. (Yes, even on a Tuesday night when you’re too tired to think.)
- Budget-Friendly Leftovers: Broad beans are cheaper than most greens, and this recipe stretches easily. Make a big batch—it keeps well for days—and use the leftovers in wraps, salads, or even scrambled eggs. My wallet and my fridge thank me.
Step-by-step instructions for broad bean salad with crispy tortilla crowns
Transform simple ingredients into a vibrant, restaurant-worthy dish with these precise steps.
👨🍳 Step 1: Prepare the Fresh Broad Beans
Start by shelling the 1.5 lb fresh broad beans if using fresh—this gives you about 2 cups of beans. If using canned, drain and rinse thoroughly. Bring a pot of salted water to a boil and cook the beans for 3-4 minutes until tender but still vibrant green. They should be bright and hold their shape—overcooking turns them mushy.
Drain immediately and transfer to an ice bath to stop the cooking process. Once cooled, trim off the tough outer skin using a small knife. I like to make a shallow cut along the seam and peel back the skin with my fingers—it's faster than you'd think. Pat them completely dry with a clean towel; any moisture will prevent them from crisping up later.
🍳 Step 2: Create the Herby Lemon Dressing
In a medium bowl, whisk together the 0.5 cup extra-virgin olive oil, 0.25 cup fresh lemon juice, 1 tsp salt, and 0.5 tsp black pepper. Add the 0.5 cup finely chopped fresh mint leaves and 2 minced garlic cloves (if using). Taste and adjust seasoning—this dressing should be bright, tangy, and perfectly balanced.
For extra depth, stir in the 1 tbsp honey—this subtle sweetness cuts through the acidity and enhances the broad beans' natural sweetness. Set aside while you prepare the beans. The dressing will infuse the beans with incredible flavor, so don't skip this step. If you're using the 0.5 cup crumbled feta cheese, fold it in now for a creamy, tangy contrast.
🔥 Step 3: Make the Crispy Tortilla Crowns
Heat 0.25 cup extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Working in batches, fry the 4 whole large flour tortillas for 30-45 seconds per side until golden brown and crisp. They should puff slightly and develop a beautiful blistered texture—this is your crispy crown!
Transfer to a paper towel-lined plate to drain excess oil. Here's the trick: stack them with a clean kitchen towel between layers to keep them crisp while you assemble. If they soften, just reheat in a dry skillet for 10 seconds before serving. The contrast between the crispy tortillas and tender beans is what makes this dish special.
🥘 Step 4: Assemble the Salad
In a large serving bowl, gently toss the cooled broad beans with the herby lemon dressing. The beans should be coated but still vibrant—add a splash of water if the dressing seems too thick. Let them marinate for 5 minutes to absorb the flavors fully.
Arrange the crispy tortilla crowns on a platter and spoon the dressed broad beans over and around them. Garnish with additional fresh mint leaves and a sprinkle of crumbled feta cheese if using. The tortillas should be stacked slightly overlapping for that restaurant-worthy presentation. Serve immediately while the tortillas are still crisp!
Pro Tips For Making Broad Bean Salad Ottolenghi
- SHOCK BEANS FIRST: Drop broad beans straight from the fridge into boiling water—no need to thaw or soak. I learned this the hard way after peeling beans that were stubbornly tough, and now they cook in 3-4 minutes instead of 6. Just don’t overcrowd the pot, or they’ll turn mushy.
- SALT THE WATER LATE: Wait until the water’s boiling and the beans are submerged before adding salt—otherwise, their skins toughen up. I used to add salt early and ended up with beans that needed extra time to soften, which ruins the crisp-tender texture this salad demands.
- CHOP MINT FINE: Pulse mint in a food processor for 2-3 seconds, then finish by hand—this keeps it bright but prevents clumps. Whole leaves look pretty, but they’ll just sit there while the flavor hides. (Yes, even if you’re impatient like me, trust the process.)
- TOAST TORTILLAS DRY: Heat tortillas in a dry skillet over medium for 30 seconds per side until just puffed—no oil needed. Wet or greasy tortillas turn soggy when wrapped around the salad, and that’s a fast way to ruin the crisp contrast. (Your future self will thank you.)
Wine and beer pairings for this recipe
White Wine Pairings
For this bright, herbaceous salad, I reach for a crisp Sauvignon Blanc from New Zealand—its zesty citrus and grassy notes mirror the lemon and mint perfectly. Look for one with 12-13% alcohol like Kim Crawford or Oyster Bay to complement the dish without overwhelming it.
The acidity cuts through the richness of the crispy tortillas while enhancing the broad beans' natural sweetness. 🍷
Light Red Options
If you prefer red, a light Pinot Noir from Oregon or California works beautifully. Choose a Pinot with bright cherry and floral notes like La Crema or Meiomi—these wines have enough acidity to stand up to the lemon dressing without clashing.
The subtle earthiness pairs wonderfully with the broad beans' creamy texture. 🍇
Sparkling Wine Match
For a festive touch, serve this salad with Prosecco or Cava—the bubbles cleanse your palate between each bite of crispy tortilla and herby bean.
A dry sparkling wine like La Marca Prosecco or Freixenet Cordon Negro adds a celebratory lift that makes this dish feel extra special for summer gatherings. ✨
Beer Pairings
A crisp lager like Peroni or Modelo Especial keeps the meal light and refreshing. The subtle maltiness balances the lemon's acidity while the carbonation complements the crispy tortilla texture. For a craft option, try a Belgian witbier—its citrus and coriander notes echo the salad's herbal profile beautifully. 🍺
Non-Alcoholic Options
For a refreshing non-alcoholic pairing, I love sparkling water with lemon slices—it enhances the salad's citrus notes without adding alcohol. Alternatively, a ginger beer like Feather's adds a spicy kick that pairs wonderfully with the broad beans' natural sweetness. The effervescence also helps cleanse the palate between bites. 💧
Wine Serving Tips
Serve white wines slightly chilled at 45-50°F—just cold enough to preserve their delicate aromas. Red wines should be served at 55-60°F to highlight their fruitiness. I always pour a small amount first to let the wine breathe for 5 minutes before serving, especially with reds.
For beer, chill lagers to 38-40°F and serve witbiers at 45°F to maintain their crispness. 🍷
Nutrition facts
Frequently asked questions
Can I use canned broad beans instead of fresh?
Canned broad beans work perfectly—just drain and rinse them thoroughly to remove excess sodium. For best results, pat them completely dry before tossing with the dressing. The texture will be slightly softer than fresh, but the flavor remains just as vibrant when paired with the crispy tortilla crowns.
How do I make this salad vegan?
Skip the feta cheese and swap the honey for 1 tbsp maple syrup in the dressing. Use vegan feta if available, or omit it entirely. The dish will still shine with the bright lemon-mint dressing and crispy tortillas—just as satisfying without any animal products.
Can I prepare this ahead of time?
Yes, but keep the tortilla crowns separate until serving. Store the dressed beans in the fridge for up to 3 days—the flavors actually improve as they meld. Fry the tortillas fresh or reheat them in a dry skillet for 10 seconds before assembling to maintain crispness.
What if I don't have fresh mint?
Use dried mint at half the amount (about ¼ cup) or swap for parsley or basil. The flavor will be slightly different but still delicious. For extra freshness, add a pinch of dried mint to the dressing and garnish with fresh herbs if available.
How do I make the tortilla crowns extra crispy?
Use flour tortillas (not corn) and fry them in medium-high heat until golden brown—30-45 seconds per side. Drain on a wire rack instead of paper towels to remove more oil. Keep them warm in a 200°F oven while assembling the salad.