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

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

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

Selected Restaurant

Restaurant in Luzern, Switzerland

Palace Luzern
Restaurant in Luzern, Switzerland
Before you actually decide on your preferred pleasures for the palate, just look at the remarkable range of dining-and-wining venues at the PALACE LUZERN.
More...
List your Restaurant for FREE...


Recommended Wines

Wines from France

Champagne Malard Premier Cru
Wines from France
Une cuvée qui, par sa puissance et sa structure, sera appréciable à chaque instant de la journée ou en accompagnement de repas.
More...
More Wines...
List your Vineyard for FREE...




Recipe Of The Day

Tarte boudin pommes
Tarte boudin pommes
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