moroccan style broad bean salad with yoghurt and crunchy bits


moroccan style broad bean salad with yoghurt and crunchy bits

This is a really great combination of flavours, colours and textures and, of course, is best made with fresh broad ...


Salads » Starters » Moroccan - Maghreb recipes

Recipe Language : English


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/½ pint creamy live yoghurt or soured cream
.


starter | serves 4
This is a really great combination of flavours, colours 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 chilli 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 yoghurt 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.

Source: www.Jamieoliver.com

Recipe Details

Recipe Name : moroccan style broad bean salad with yoghurt and crunchy bits
Recipe Chef Name : Jamie Oliver
Recipe Course : Starters
Recipe Type : Salads
Recipe Cuisine : Moroccan - Maghreb recipes
Recipe Diet :

Next Recipe Back to previous page Back to Restaurant Guide


Suggested Recipes

asian-inspired turkey salad and pancakes
Sausages and green lentils with tomato salsa (salsicce con lenticchie verdi e salsa di pomodoro)
gorgeous rosemary prune skewers
Red grape pizza with honey, rosemary and pecorino
Best tiramisu
posh japanese-inspired beef carpaccio
A basic recipe for fresh egg pasta
Farfalle with carbonara and spring peas
roquefort salad with warm croutons and lardons
carrots
aegean kakavia (beautiful fish stew)
hamilton squash
Beautiful home-made crab cakes with a hot blackened salsa
Dos de bar aux truffes
Fraîcheur de King crabe
Awesome spinach and ricotta cannelloni
blackberry tart (torta di more)
Apple sponge pudding
Amazing lamb rack
spring vegetable stew (vignole)
Tarte aux girolles -
Appleberry pie
quesadillas with guacamole
My favourite paella
One minute berry ice cream
Aioli
Asparagus frittata
grilled flatbreads with rosemary oil
moroccan style broad bean salad with yoghurt and crunchy bits
Tartare de saumon
cool mexican bean wraps
Tuna carpaccio - japanese style
Baked eggs
leek and potato soup (usa version - imperial)
southern indian rice and seafood soup
crostini (small toasted bread)
Steak 2 sauces
antipasti of mozzarella, chilli, and lemon crostini
Slow-roasted spiced pork loin with black-eyed beans and tomatoes
Green veggies with flavoured butter
Pizza dough

Reviews : » Write Review » Read Reviews (0)
My Favourites » Add To Favourites » View My Favourites

Selected Restaurant

Restaurant in Steckborn, Switzerland

See & Park Hotel Feldbach
Restaurant in Steckborn, Switzerland
Das See & Park Hotel Feldbach verwöhnt die Gäste wie gute Freunde nur mit dem Besten aus Küche und Keller.
More...
List your Restaurant for FREE...


Recommended Wines

Wines from South Africa

Dornier Donatus Red
Wines from South Africa
Dornier offers three ranges of Wines Our DONATUS Rangecomprises our flagship red and white blends. They combine a distinctive local character with our individ...
More...
More Wines...
List your Vineyard for FREE...




Recipe Of The Day

Hipon sa Bagoong at Gata
Hipon sa Bagoong at Gata
More...
More Recipes...
List your Recipe for FREE...

Home
Restaurants
Vineyards
Wines
Recipes
Events
Food Products
France  •  Austria  •  Belgium  •  Germany  •  Ireland  •  Italy  •  Liechtenstein  •  Luxembourg  •  Netherlands  •  Portugal  •  Russia  •  Spain  •  Switzerland  •  United Kingdom
Amsterdam Antwerp Barcelona Belfast Berlin Bologna Bordeaux Bremen Bristol Bruxelles
Dublin Florence Frankfurt Geneve Hamburg Lisbon London Luxembourg Lyon Madrid
Milano Manchester München Paris Porto Reims Roma Sevilla Torino Wien
Onlince Since 2009
gourmet@restaurants-guide4u.com
© 2008 restaurants-guide 4u.com. All rights reserved