World Cuisine

Broad Beans with Mint & Lemon

prep 15 mins cook 4–5 mins
  • 750 g (1½ lb) fresh or frozen broad beans, podded
  • 2 tablespoons olive oil
  • juice of 1 lemon
  • finely chopped rind of 1 preserved lemon (see page 16)
  • 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 3–4 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.

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