Broad Beans – Two ways
Broad Beans - Freshly picked

In our markets broad beans have just started appearing. A rare treat from the local villages. They are never seem to be in abundance so I always grab them while I can and freeze some. Here are two lovely recipes that make the most of this spring delicacy.

Broad Bean Dip

  • 600g fresh broad beans
  •  2 large garlic cloves
  •  Small handfull of chopped dillBroad Beans - Turkish Dip
  •  Juice from half a lemon
  •  4 tablespoons (60ml) extra virgin olive oil, plus extra for serving
  •  Pinch of sumac
  • Pinch of red chilli flakes

METHOD

  • Bring a large saucepan of water to the boil and cook broad beans for 5 minutes. Drain and plunge into cold water. Drain again and remove the outer skins.
  •  Place broad beans and remaining ingredients in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, drizzle with a little extra oil and sprinkle lightly with extra sumac and chilli flakes. Serve with pitta or Turkish bread.

 

Broad Beans with garlic yoghurt

  • 175gr fresh broad beans
  • Pinch of red chilli flakes
  • Juice from half a lemon
  • 1 tablespoon/15ml extra virgin olive oilBroad Beans - With yoghurt and poached egg
  • Handful of chopped dill
  • 2 large eggs
  • 2 tablespoons/30ml white wine vinegar
  • Finely chopped red onion
  • For garlic yoghurt:
  • 2 garlic cloves, crushed and finely chopped
  • 6 tablespoons /90ml plain natural yoghurt

METHOD

  • Bring a large saucepan of water to the boil and cook broad beans for 5 minutes. Drain and plunge into cold water. Drain again and remove the outer skins.
  • Combine the broad beans with dill, red pepper flakes, onion, lemon juice and olive oil. Season well with salt and freshly ground black pepper, mix well.
  • İn a separate bowl mix the yoghurt, garlic and seasoning. Pour over the broad bean salad.
  • In a small pan boil some water and add the vinegar. Stir the water to create a whirlpool and crack in the first egg. Poach the eggs for 3 minutes. You want the yolk to remain runny. Remove the eggs from the water and place on top of the yoghurt
  • Sprinkle with red chilli flakes and extra dill.

Both of these dishes make great additions to a spring menu. Perfect for lunch in the garden!

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Volkan

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