Coriander-marinated broad beans

Coriander-marinated broad beans

Favas de coentrada

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Serves
4
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Broad beans, or favas as they are known in Portugal, are most commonly used in their dried form in meat stews. That approach is tasty but very heavy, and fails to show off the beauty of the beans in their natural state. Instead, try this salad in spring, when broad beans first come in to season and are young and bright and wonderful. It’s lovely with grilled fish.

Ingredients

Quantity Ingredient
1 egg with an orange yolk, such as a Burford Brown
2 slices sourdough or other rustic loaf
2 tablespoons olive oil, plus extra for toasting the bread
200g podded fresh broad beans
1 shallot, finely chopped
1 garlic clove, crushed
a small handful coriander, leaves and stalks separated and finely chopped
1 lemon, Freshly squeezed juiced and finely grated zested
chardonnay vinegar or good-quality white wine vinegar, to taste
extra-virgin olive oil, to taste
sea salt flakes
ground white pepper

Method

  1. Put the egg in a pan of cold salted water and heat until it comes to a rolling boil. Remove from the heat and let the egg sit, covered, in the pan for 10 minutes. It should be hard boiled with a slightly creamy but set yolk. Remove and put it in iced water to stop the cooking. Once cooled, peel and separate the white from the yolk. Finely grate the white and yolk, keeping them separate, and set aside.
  2. Preheat the oven to 220°C. Put the bread on a baking tray and drizzle both sides with olive oil. Toast the bread until golden brown and crispy and, once cooled, roughly chop it into coarse breadcrumbs.
  3. Separate the big broad beans from the little ones. Peel the big ones (if necessary, plunge them into boiling water for 30 seconds, then drain and plunge them straight into iced water; this makes them a little easier to peel). Mix together the shallot, garlic and coriander stalks and season with salt and pepper.
  4. Heat the 2 tablespoons olive oil in a frying pan over a medium heat, add the shallot and coriander paste and cook until light golden brown. Add half the lemon juice. Turn the heat down to low and let it cook gently. Taste for seasoning; it may need more lemon juice. When the shallot and garlic are soft, add the broad beans and stir well. Take the pan off the heat and add and a splash of vinegar. Add the coriander leaves, lemon zest and breadcrumbs, drizzle with a little extra-virgin olive oil and sprinkle the grated white and yolk on top.
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