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.