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Moroccan style broad bean salad with yoghurt and crunchy bits
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Total Time:
20 minutes
Vibrant and flavorful salad with a delightful mix of textures and flavors.
Ingredients:
  • 4 large handfuls podded broad beans
  • 2 lemons
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • 1 handful fresh mint leaves picked
  • 1 small red onion peeled and finely chopped
  • 1 teaspoon cumin seeds bashed
  • 1 pinch dried chilli
  • 1 handful stale breadcrumbs
  • 285 ml creamy live yoghurt or soured cream
Instructions:
  • Gather friends and family to help pod the beans. Sort larger beans into one bowl and smaller beans into another. Blanch beans in unsalted boiling water for a few minutes (adjust time for larger beans). Drain and let cool on a tray. Remove skins from larger beans if necessary. Toss beans with lemon juice, olive oil, salt, pepper, and mint slices. In a pan, sauté onion, cumin seeds, and chili in olive oil until softened. Add breadcrumbs and cook until crispy. Season and set aside. Divide yoghurt or soured cream on plates. Toss beans with mint and place on top. Sprinkle with crunchy bits. Optionally, zest lemon over the top. Enjoy with grilled chicken or flatbreads.

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