Broad Bean

Radish and Broad Bean Salad

  • 500g shelled broad beans (fresh or frozen)
  • 300g small radishes
  • 1/2 red onion, very thinly sliced
  • 2tbsp chopped coriander
  • 30g preserved lemon, (or just use some of the zest)
  • juice of 1 lemons
  • 2 tbsp chopped flat leaf parsley
  • 3tbsp olive oil
  • 1 tsp ground cumin
  • 200ml Green tahini sauce
  • 4 pita breads
Green Tahini Sauce
  • 150ml tahini
  • 150ml water
  • 80ml lemon juice
  • 2 garlic cloves, crushed
  • 1/2 tsp salt
  • 30g flat-leaf
Place the broad beans in a pan of boiling water and simmer 1-2 minutes.  Drain through a large colander and rinse in plenty of cold water to refresh them.  Remove the beans from their skins, or you can eat them with their skins on.  
Slice the radishes and mix with the broad beans, onion, coriander, lemon juice and preserved lemon, parsley, olive oil and cumin.  Season with salt and pepper to taste.
 
To make the sauce:
Whisk tahini, water, lemon juice, garlic and salt together to make a smooth creamy mixture.  Add more water if too thick.  Stir in chopped parsley, taste and add salt if necessary.  If you prefer a sweeter taste then add a squeeze of honey.
To serve, pile a mound of salad in one corner of each serving plate, pour tahini sauce into a small bowl and serve with pita and salad.

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Broad bean and courgette pilaf

  • 1 tsp cumin seeds
  • 1 tsp corriander seeds
  • 50ml/2fl oz veg oil
  • 1 onion, peeled, finely chopped
  • 2 cloves garlic, peeled, crushed
  • 1 cinnamon stick
  • 1 tsp ground tumeric
  • 10 cardamon pods, lightly crushed
  • 2 cloves
  • 225g/8oz basmati rice, soaked in water for 20 minutes and drained
  • 200g/7oz broad beans, out of their pods, inner membranes removed
  • 400ml/14fl oz vegetable stock
  • 4 courgettes, cut into 3cm/1in rounds
  • olive oil, for brushing
  • salt and freshly ground black pepper
  • 50g/2oz butter
  • chopped fresh parsley
  • lemon juice
  • yoghurt
  1. Heat a dry frying pan and add the cumin and coriander seeds. Fry over a medium heat, moving the spices around the pan frequently to prevent them from burning, for 2-3 minutes, or until aromatic and lightly browned. Transfer to a mortar and grind with a pestle.
  2. In a pan, heat the vegetable oil and fry the onion and garlic over a medium-low heat for 6-8 minutes, or until softened. Add the ground toasted spices, the cinnamon stick, ground turmeric, cardamom pods and cloves and cook for 2-3 minutes.
  3. Add the rice, broad beans and stock, cover the pan with a lid and cook over a low heat for 12-15 minutes, or until the rice is tender.
  4. Meanwhile, heat a griddle pan until smoking. Brush the courgettes with the olive oil, season with salt and freshly ground black pepper then cook on the griddle for 2-3 minutes on both sides, or until charred and softened. Set aside.
  5. To serve, stir the butter into the pilaf until melted, then spoon into serving bowls and top with the griddled courgette pieces. Garnish with chopped fresh parsley, a squeeze of lemon juice and a dollop of yoghurt.

Warm couscous salad with broad beans

  •  100 gram couscous
  • 225 ml boiling water
  • 250 gram broad beans and/or peas, fresh or frozen
  • 25 gram mixed fresh herbs such as parsley, chives and coriander, chopped
  • Juice and grated zest of 1 lemon
  1. Put the kettle on to boil.
  2. Place the couscous in a heat proof glass or china bowl, season well and cover with 225 ml boiling water.
  3. Stir the couscous, cover and leave to steam for 5 minutes.
  4. Meanwhile, cook the broad beans until tender, drain and set aside.
  5. Fluff the couscous with a fork, then add the broad beans, chopped herbs, and juice and grated zest of 1 lemon.
  6. Serve while still warm.

Servings: 2

 

BROAD BEAN TOPS

Method 1 – Toss washed bean tops into a salad  with a handful of rocket or watercress and little gem lettuce. Make a dressing of good olive oil mixed in a jar with lemon or limejuice, pinch of dry mustard powder, crushed garlic clove, squeeze of honey, few drops light balsamic vinegar & seasoning. Put lid on jar and shake vigorously to blend then pour over salad & mix in.

Method 2 – Blanch bean tops lightly in boiling water then drain and eat just like spinach mixed with a little lemon juice, rapeseed oil and sesame seeds with seasoning to taste. To make a delicious soup, sweat some chopped red onions or shallots in butter, add bean tops and a good veg stock, throw in some Puy lentils or fine noodles, season & simmer gently till cooked    

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