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 dill
- 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 oil
- 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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