daily recipe rss
beef tagine
I like to think of a tagine as a sort of stew with attitude. It’s really all about the spices and the...
Read more
I like to think of a tagine as a sort of stew with attitude. It’s really all about the spices and the...
Read more
/recipes/legume-recipes/moroccan-style-broad-bean-salad
recipes
legume
This is a really great combination of flavours, colors and textures and, of course, is best made with fresh broad beans in season. The smaller beans can be used as they are, but the mid to large ones, with tougher skin, will have to be peeled after cooking. Just pinch the skin between your nails and the bean will pop out – simple. I think my broad bean combo is pretty much perfect, but you can try it with fresh cannellini beans as well if you fancy a change.
First of all pod your beans. When I’m doing mine I round up friends and family to get the job done quicker. I also put the larger ones in one bowl and the smaller ones in another – they’ll need different cooking times. Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (don’t add salt, as this will toughen the skins). Drain them and lay them flat on a tray to cool down slightly. This salad always works best when the beans are eaten slightly warm. If you’re making it in advance, though, you could always give them a quick flash in the microwave just before serving. Remove the skins from the larger beans if necessary. Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Add a little more lemon juice if needed – feel free to adjust to your taste. At this stage I like to finely slice half the mint and add it to the beans while they sit and marinate for a little while.
In a shallow pan, on a medium heat, fry the chopped onion, cumin seeds and chili in a little olive oil. Stir and cook until softened. As the onions start to colour, add your breadcrumbs and mix these really well into the onions. Continue to cook until the crumbs are crispy and golden, then season them to taste and put to one side. To serve, divide the yogurt or sour cream between four plates or bowls. Give the broad beans a final toss, add the rest of the mint leaves, and divide between the plates on top of the yoghurt. Finally, sprinkle over the warm spiced crunchy bits.
Sometimes I like to zest a bit of lemon over the top to give a little edge. Fantastic served with grilled chicken or as a tapas or antipasti style thing. Also great with flatbreads like pitta.
• from Jamie's Dinners
• 4 large handfuls of podded broad beans
• 2 lemons
• extra virgin olive oil
• sea salt and freshly ground
• black pepper
• a handful of fresh mint, leaves picked
• 1 small red onion, peeled and finely chopped
• 1 teaspoon cumin seeds, bashed
• a pinch of dried chilli
• a handful of stale breadcrumbs
• 285ml/˝ pint creamy live yogurt or soured cream
1
© David Loftus
moroccan style broad bean salad with yogurt and crunchy bits
servings
4
4
method
This is a really great combination of flavours, colors and textures and, of course, is best made with fresh broad beans in season. The smaller beans can be used as they are, but the mid to large ones, with tougher skin, will have to be peeled after cooking. Just pinch the skin between your nails and the bean will pop out – simple. I think my broad bean combo is pretty much perfect, but you can try it with fresh cannellini beans as well if you fancy a change.
First of all pod your beans. When I’m doing mine I round up friends and family to get the job done quicker. I also put the larger ones in one bowl and the smaller ones in another – they’ll need different cooking times. Blanch the beans in unsalted boiling water for a couple of minutes, giving the large ones a bit longer (don’t add salt, as this will toughen the skins). Drain them and lay them flat on a tray to cool down slightly. This salad always works best when the beans are eaten slightly warm. If you’re making it in advance, though, you could always give them a quick flash in the microwave just before serving. Remove the skins from the larger beans if necessary. Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil. Season with salt and freshly ground black pepper to taste. Add a little more lemon juice if needed – feel free to adjust to your taste. At this stage I like to finely slice half the mint and add it to the beans while they sit and marinate for a little while.
In a shallow pan, on a medium heat, fry the chopped onion, cumin seeds and chili in a little olive oil. Stir and cook until softened. As the onions start to colour, add your breadcrumbs and mix these really well into the onions. Continue to cook until the crumbs are crispy and golden, then season them to taste and put to one side. To serve, divide the yogurt or sour cream between four plates or bowls. Give the broad beans a final toss, add the rest of the mint leaves, and divide between the plates on top of the yoghurt. Finally, sprinkle over the warm spiced crunchy bits.
Sometimes I like to zest a bit of lemon over the top to give a little edge. Fantastic served with grilled chicken or as a tapas or antipasti style thing. Also great with flatbreads like pitta.
• from Jamie's Dinners
ingredients
• 4 large handfuls of podded broad beans
• 2 lemons
• extra virgin olive oil
• sea salt and freshly ground
• black pepper
• a handful of fresh mint, leaves picked
• 1 small red onion, peeled and finely chopped
• 1 teaspoon cumin seeds, bashed
• a pinch of dried chilli
• a handful of stale breadcrumbs
• 285ml/˝ pint creamy live yogurt or soured cream
keep up-to-date
leave comments
related recipes
braised peas with spring onions and lettuce
This is my version of a classic French dish and, apart from it being delicious, what I love about it...
Read more
This is my version of a classic French dish and, apart from it being delicious, what I love about it...
Read more
videos
latest members recipes
Facebook
more categories
courses and drinks:
starter | main courses | dessert recipes | snacks and sides | dressings / sauces | drinks
starter | main courses | dessert recipes | snacks and sides | dressings / sauces | drinks
main categories:
beef | bread | cheese | chicken | chocolate | curry | duck | egg | fish | fruit | home cooking skills | lamb | legume | other | other meat | pasta | pastry & cake | pizza | pork | rice | risotto | salad | seafood | soup | turkey | vegetarian | venison
beef | bread | cheese | chicken | chocolate | curry | duck | egg | fish | fruit | home cooking skills | lamb | legume | other | other meat | pasta | pastry & cake | pizza | pork | rice | risotto | salad | seafood | soup | turkey | vegetarian | venison
tv shows recipes:
30-minute meals | jamie does | jamie's america | jamie's fish suppers | jamie's food revolution | jamie's great britain
30-minute meals | jamie does | jamie's america | jamie's fish suppers | jamie's food revolution | jamie's great britain
special occasions:
boys' night in | christmas recipes | easter recipes | father's day | girls' night in | mother's day | pancake day | romantic dinner for 2 | summer party | valentine's day
boys' night in | christmas recipes | easter recipes | father's day | girls' night in | mother's day | pancake day | romantic dinner for 2 | summer party | valentine's day
our favourites:
base recipes | breakfast recipes | chili freak | comfort food | easy lovin' | food revolution | labor of love | love to have a go | recipease | summer dining
base recipes | breakfast recipes | chili freak | comfort food | easy lovin' | food revolution | labor of love | love to have a go | recipease | summer dining
world food:
asian inspired | italian | jamie does france | jamie does greece | jamie does italy | jamie does morocco | jamie does spain | jamie does sweden
asian inspired | italian | jamie does france | jamie does greece | jamie does italy | jamie does morocco | jamie does spain | jamie does sweden
Shop
• Jme Shop
• Mobile apps
• Jamie Oliver Products
• Wood Fired Ovens
Books & TV
• Jamie's Great Britain
• Jamie's 30 Minute Meals
• Jamie Does
• Jamie's American roadtrip
• Jamie at Home
• Cook with Jamie
• Jamie's Italy
Restaurants
• Barbecoa
• Recipease
• Jamie's Italian
• Fifteen
• Fabulous Feasts
Campaigns
• Jamie's Food Revolution
• Ministry of Food
• School Dinners
More
• Home Cooking Skills
• Magazine
• FreshOne Productions
• Tonic Productions
• Gardening
• Wine
• Videos
• Toolbar
For a gluten free version I exchanged the breadcrumbs for a chopped clove of garlic and a couple of handfuls of sunflower seeds. For extra veg/salad, I also added boiled, skinned and sliced beetroot and baby spinach leaves and dressed them with the broad bean marinade.<br /> <br /> That made a full meal.<br /> Delicious.<br />
i made this to go on jacket potatoes it was lovely!
OOOOOOOOOOOOOOh Yes!!
Hi Jamie!
I haven't taste yet this salad but i can see that it looks great and delicious. I will buy the ingredients this afternoon and will make it. thanks a lot.
A fab series from Jamie and he certainly hasn't dissapointed, you've incoraged me to eat halethy but at the same time mejoy food!
Hi Mr Oliver! I envy your great cooking skills (and yor great looks, my 16 year old wife is very much in love with you!) Being a 58 year old man i am skilled in cooking but nothing like your works of art!
ooooo