Moroccan broad bean salad with yoghurt and crispy breadcrumbs

Moroccan broad bean salad with yoghurt and crispy breadcrumbs

From
Harvest
Serves
4
Photographer
Emilie Guelpa

This is a simple dish, but one that requires quality ingredients. All the stages can be prepared in advance and then assembled just before serving. Make sure you serve the broad beans and breadcrumbs either slightly warm or at room temperature.

Ingredients

Quantity Ingredient
2 teaspoons cumin seeds
1 teaspoon coriander seeds
250g sourdough bread, crusts removed
oil, for cooking
1kg broad beans
1 lemon
250g plain yoghurt
2 teaspoons tahini
2 tablespoons chopped coriander, leaves or mint, or both
salt
freshly ground black pepper
1 red onion, finely sliced
3 tablespoons extra-virgin olive oil
2 tablespoons shredded mint

Method

  1. Heat a small frying pan over medium heat and toast the cumin seeds until golden brown and fragrant. Remove and set aside to cool. Repeat with the coriander seeds. Once cool, grind them roughly using a mortar and pestle. Set aside.
  2. Roughly chop the sourdough bread into breadcrumbs. Heat a large heavy-based frying pan over medium–high heat. Add a generous splash of oil and the breadcrumbs and cook for 4–5 minutes, stirring often, until the breadcrumbs are golden and crunchy. When just about cooked, sprinkle the ground spices over the top and toss well to coat the breadcrumbs.
  3. Remove the broad beans from their pods and bring a large saucepan of water to the boil. Cook the beans for 1 minute, then drain and refresh under cold water. Remove the pale green skins by creating a slit in the skin and pushing the beans through it. Discard the skins. Put the bright green inner beans in a bowl.
  4. In a separate bowl, finely grate the zest of the lemon and combine with the yoghurt, tahini, coriander and/or mint. Season well with salt and freshly ground black pepper and set aside.
  5. Juice the lemon and add to the broad beans, along with the red onion, olive oil and mint. Leave at room temperature until ready to serve.
  6. To serve, divide the yoghurt mixture among four bowls, top with the broad beans and scatter with the crispy breadcrumbs.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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