Moroccan Style Broad Bean Salad with Yoghurt and Crunchy Bits
By Catherine Lee, 21 July 2011 –
Serves 4
4 large handfuls of podded broad beans
2 lemons extra virgin olive oil
sea salt and freshly ground black pepper
a handful of fresh mint
1 small red onion, peeled and finely chopped
1 teaspoon cumin seeds, bashed
a pinch of dried chilli
a handful of stale breadcrumbs
285ml/½ pint creamy live yoghurt or soured cream
First of all pod your beans. Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (don’t add salt, as this will toughen the skins). Drain them and lay them flat on a tray to cool down slightly. This salad always works best when the beans are eaten slightly warm. Remove the skins from the larger beans if necessary. Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Add a little more lemon juice if needed – feel free to adjust to your taste. Finely slice half the mint and add it to the beans while they sit and marinate for a little while. In a shallow pan, on a medium heat, fry the chopped onion, cumin seeds and chilli in a little olive oil. Stir and cook until softened. As the onions start to colour, add your breadcrumbs and mix these really well into the onions. Continue to cook until the crumbs are crispy and golden, then season them to taste and put to one side. To serve, divide the yoghurt or sour cream between four plates or bowls. Give the broad beans a final toss, add the rest of the mint leaves, and divide between the plates on top of the yoghurt. Finally, sprinkle over the warm spiced crunchy bits. Fantastic served with grilled chicken or as a tapas or antipasti. Also great with flatbreads like pitta.