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
- 150ml tahini
- 150ml water
- 80ml lemon juice
- 2 garlic cloves, crushed
- 1/2 tsp salt
- 30g flat-leaf
- 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
- 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.
- 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.
- 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.
- 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.
- 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
- Put the kettle on to boil.
- Place the couscous in a heat proof glass or china bowl, season well and cover with 225 ml boiling water.
- Stir the couscous, cover and leave to steam for 5 minutes.
- Meanwhile, cook the broad beans until tender, drain and set aside.
- Fluff the couscous with a fork, then add the broad beans, chopped herbs, and juice and grated zest of 1 lemon.
- Serve while still warm.
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