Broad Beans With Mint & Lemon
Ingredients
- 750 g fresh or frozen broad beans podded
- 2 tablespoons olive oil
- juice of 1 lemon
- finely chopped rind of 1 preserved lemon
Instructions
- bunch of mint, finely shredded
- sea salt and black pepper
- Fill a large saucepan with water and bring it to the boil.
- Add the broad beans, return to the boil and cook for 4 minutes until tender.
- Drain the beans, refresh under cold running water and transfer to a bowl.
- Add the olive oil, lemon juice, most of the preserved lemon rind and mint to the bowl with the broad beans.
- Toss well and season with salt and pepper.
- Garnish with the remaining preserved lemon rind and mint.
- Serve as a side salad to accompany tagines.
Notes / Tips / Wine Advice:
For broad bean dip with preserved lemon, bring a large saucepan of water to the boil, add 750 g podded fresh broad beans, return to the boil and cook for 4 minutes until tender. Drain the beans and refresh under cold running water, then remove the larger beans from their tough skins (the smaller beans don’t need to be skinned). Using a mortar and pestle, pound the broad beans with 3 peeled garlic cloves to form a smooth paste. Stir in 1 teaspoon ground cumin and 1 teaspoon ground coriander. Gradually beat in 2½ tablespoons olive oil and the juice of half a lemon. Season to taste with salt and pepper. Spoon the dip into a serving bowl, drizzle a little extra olive oil over the top and garnish with the finely chopped rind of ½ preserved lemon. Serve with toasted flat breads.
