Here we are with broad beans again (my favourite), and paired with radishes. Both are so easy to grow, so this really is a from-the-garden salad. But when broad beans are out of season, use frozen ones. You can make the all-too-short broad bean season last longer this way.
A friend living in Tasmania still picks Broad Beans at the end of December, so if you are in a cooler climate, how good is it to have broad beans through mid Summer. I still have a few on my bushes, not many, but enough to make the occasional meal.
Light, refreshing and perfect for a warm weather day, this recipe can also be a light lunch with some beautiful flat bread and maybe a wedge of pecorino cheese. It brings together my two favourite ingredients of Spring – Broad Beans and Radishes. It’s another Ottelenghi beauty.
Now to the question of whether to double peel the broad beans. While very young pods can be cooked and eaten with the beans, this is not the recipe to try that. Should you peel the individual beans? It is a personal preference. I almost always peel them, but younger beans can be eaten as is. I find popping broad beans out of their individual skins can be meditative, and I prefer the taste and texture of peeled broad beans. But many people can’t be bothered. If you’re one of the latter, skip the skinning stage – you’ll need to cook the beans for a minute longer and you will lose the light texture of the naked beans.
You might like other Broad Bean recipes – try Fava Bean Salad with Garlic and Dill, Braised Broad Beans, Peas and Lettuce with Parmesan Rice, Broad Beans with Lemon and Coriander, Tawa Broad Beans, Broad Bean and Dill Rice, and Five Bean Salad.
Are you looking for Radish recipes? Try Mung Sprout, Edamame and Radish Salad, Chinese Cabbage and Red Radish Salad with Peanut Dressing, and Red Radish and Green Mango Salad.
Radish and Broad Bean Salad
500g fresh broad beans, podded, or use frozen broad beans
350g small radishes
½ red onion, very thinly sliced
2 Tblspn coriander, finely chopped
30g preserved lemon, finely chopped
3 Tblspn extra virgin olive oil
2 lemons, juiced
2 Tblspn finely chopped flat leaf parsley
1 tsp ground cumin
Salt and pepper
4 thick pittas, Middle Eastern flat bread, wraps, or a yeasted, crusty bread loaf such as ciabatta (optional)
green tahini sauce (optional)
75g tahini paste
2 lemons, juiced
2 Tblspn flat leaf parsley, finely chopped
1 garlic clove, crushed
to make the optional Green Tahini Sauce
Whisk the tahini, the lemon juice, parsley, garlic, a pinch of salt and 50ml water until it is the consistency of a thick sauce. The mixture should be creamy and smooth.If it is too thick, add a little more water.
Taste and adjust salt if needed. Set the sauce aside.
to make the salad
Put the broad beans in boiling water and, depending on size, simmer for a minute or two, drain and refresh in cold water.
Remove the beans from their skins by gently squeezing them.
Slice the radishes with a mandolin or cut each into six wedges. Mix in a bowl with the broad beans, onion, coriander, preserved lemon, lemon juice, parsley, olive oil and cumin.
Season with salt and pepper to taste.
Serve as a salad or side dish.
To serve with pitta or other bread and the tahini sauce, pile a mound of salad in one corner of a plate. Pour the tahini sauce into a small bowl and place next to the salad on the plate. Set a generous chunk of bread alongside.
recipe notes and alteratives
You can make the tahini sauce in a blender. Process all of the ingredients except the parsley until smooth. Add more water if needed. Add the parsley and pulse for a couple of seconds until the parsley is mixed (but not a paste). Taste for seasoning and adjust if necessary.