Broad Beans with yoghurt is a common dish in the countries of the Middle East, and this simple recipe makes a nice salad – or eat with flatbread for a snack, light lunch or part of a mezze spread.
The taste of the beans – lightly green – against the yoghurt is beautiful. Fennel herb is a classic pairing with broad beans, although in the Middle East dill is probably more common. Use either herb.
Sauteed Broad Bean Salad with Spring Onions and Yoghurt
1.5 – 2 cups broad beans, shelled (or use whole pods if they are very young and small)
2.5 Tblspn extra virgin olive oil
4 spring onions, thinly sliced (including the greens)
1.5 tspn finely grated lemon zest
1 Tblspn fresh lemon juice
4 Tblspn chopped fennel leaves (or use dill or parsley if fennel can’t be found)
0.5 cup unsweetened yoghurt, whisked until smooth
sea salt and freshly ground black pepper
Shell the individual beans if they are not very young beans. To do this, scald them for a minute or two, drain, then pinch the beans and pop the inner bean out from its skin..
Melt 1 Tblspn olive oil in a saute pan and cook the broad beans until tender. This will take about 10 minutes. Add the spring onions, mix, and remove from the heat.
Mix the remaining oil, lemon zest and juice, and salt, and pour over the warm beans. Add the fennel and mix gently.
Pile the beans onto a serving plate, scatter with black pepper and drizzle over the yoghurt. Garnish with a few sprigs of fennel.
recipe notes and alternatives
Add a little preserved lemon.