Ingredients
For 4 people:
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, leaves picked
1 small red onion, peeled and finely chopped
1 teaspoon cumin seeds, bashed
a pinch of dried chilli
a handful of stale breadcrumbs
285ml/ half pint creamy live yoghurt or soured cream
4 potatoes
fresh lettuce leaves with maybe carrot tendrils
Method
You can try it with fresh cannellini beans as well if you fancy a change.
Peel, cut and steam potatoes until tender, then cool.
First of all pod your broad beans. 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. 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, mix potatoes with yoghurt or sour cream. Place lettuce leaves in bowls, and serve potatoes on top.
Give the broad beans a final toss, add the rest of the mint leaves, and divide between the plates on top of the potatoes and yoghurt. Finally, sprinkle over the warm spiced crunchy bits.
Sometimes a bit of lemon zest over the top gives a little edge. Fantastic served with grilled chicken or as a tapas or antipasti style thing. Also great with flatbreads like pitta.