Beetroot, Avocado and Pea Salad

There is so much good stuff in this “almost superfood” salad that it makes you feel very healthy and conscientious indeed. Served as it is, it can be a very substantial meal – just scatter a few roasted hazelnuts and/or chunks of creamy goat’s cheese over the top, and you need nothing else.

Did you know that I grew up calling beetroot, red beet? That name seems to have disappeared in Australia, although a quick search on google confirms that at least some people, in some parts of the world, retain that name. I wonder if it came from my mother, whose family contained many German immigrants. Perhaps it is a European thing.

The star of this dish is indeed the blanched then quick-pickled beetroot, and its contrast with the slightly bitter pea shoots. Rather than the hour-long boil or bake, eating beetroot raw or quickly sauteed or blanched is a healthy  and very delicious alternative. The beetroot retains a bite or crunch that adds textural layers to a dish. Everything can be prepared in advance for this salad, kept in the fridge, and combined at the last moment.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Similar recipes include Slightly Pickled Beetroot Salad with Mustard, Beetroot and Goat Cheese Salad with Rocket, and Beetroot Salad with Honey Ginger Dressing.

Browse all of our Beetroot Salads, and all of our other Beetroot dishes. Our Avocado dishes are here. Browse all of Ottolenghi’s dishes from Plenty More. Or explore our Late Summer dishes.

Continue reading “Beetroot, Avocado and Pea Salad”

Pan Fried Broad Bean Salad with Spring Onions and Yoghurt

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.

Similar dishes include Broad Bean Salad with Asparagus, Olives and Black Garlic, Salad of Broad Beans, Spring Pasta with Broad Beans and Mint, and Pan Fried Broad Beans with Chilli and Lime.

Browse all of our Broad Bean Salads and all of our Broad Bean recipes. All of our Salads are here and our Middle Eastern dishes here. Or explore our Mid Spring dishes.

Continue reading “Pan Fried Broad Bean Salad with Spring Onions and Yoghurt”

Salty Battered Broad Bean Pods

Towards the end of the season, broad beans will often grow pods without seeds – the flowers have failed to germinate. I still use these pods – they are great chopped into vegetable fritters or patties, simmered and served with a yoghurt or tomato sauce, or, like today’s recipe, battered and deep fried (SO DELICIOUS). I make a standard batter with plain flour with a little eno or baking soda added to lighten the batter and make it quite crispy.

You don’t have to wait to the end of the broad bean season to make these – they can be made any time you are shelling broad beans. Don’t waste the pods if they are in good condition. If you’ve grown your own beans the pods are likely to be tender during the whole season. If you are buying pods, use your own judgement as to when during the season the pods become too tough. Cut larger pods into smaller pieces.

You will thank me for this recipe, it is delicious, and uses parts of the vegetable usually discarded. Always go for no-waste where possible.

Similar recipes include Rosti with Goat’s Cheese and Chives, Crispy Battered Okra, Crispy Battered Onion Rings, and Pea and Mint Croquettes.

Browse all of our Broad Bean recipes and all of our Snacks. Or explore our Late Spring dishes.

Continue reading “Salty Battered Broad Bean Pods”

Freekeh Salad with Broad Beans

When Ottolenghi says mix some Broad Beans with Freekeh, you say Ok. It just happened that I had a focus on both Broad Bean dishes (as they are growing in the garden as I write) and on Freekeh (as I got some awesome freekeh from my local Afghan market). Here they come together in true Ottolenghi style. This really is a great Spring dish.

It is said that Ottolenghi created this dish for Red Online.

Similar recipes include: Broad Bean Salad with Spring Onions, Chopped Salad, Cypriot Grain Salad, Green Beans with Freekeh, Walnuts and Tahini, and Broad Beans with Feta and Preserved Lemon.

Browse all of our Freekeh recipes, and our many many Salads. All of Ottolenghi dishes are here. Or take some time to browse our Mid Spring dishes.

Continue reading “Freekeh Salad with Broad Beans”

Pasta with Minty Broad Bean Puree and Crispy Garlic Chips

Broad Beans make great purees. You can use young pods, tender beans or dried fava beans, and we have some of those recipes here on the blog. One of the ways that you can use the puree is as a pasta sauce! That is what we are going today.

First we make a puree with broad beans, mint, garlic and pecorino. It is called Salsa Marò or simply Marò, from Liguria in Italy. It is often compared to a pesto, but it does not include nuts. Perhaps it more closely resembles the Nicois pistou which is similar to pesto without nuts.

Marò can be used as a dip or spread. Try the puree on a toasted piece of crunchy bread, perhaps with some soft cheese. But it also works well with pasta, as we do here. Use spaghetti, bucatini or penne – really it will work well with many different pastas, even oricchette.

Similar recipes include Spring Pasta with Broad Beans and Mint, Broad Beans with Crispy Garlic, and Pan Fried Broad Beans with Chilli, Lime and Garlic.

You can browse all of our Broad Bean dishes, all of our Pasta dishes, and our Purees of various forms. See just our Broad Bean Purees. Our Italian dishes are here. Or explore our Mid Spring recipes.

Continue reading “Pasta with Minty Broad Bean Puree and Crispy Garlic Chips”

Salad of Broad Beans with Walnut-Yoghurt Sauce

I have been reading Istanbul Cult Recipes recently, and it is a lovely book that embraces some of my fav ingredients such as samphire, purslane and broad beans (fava beans). It is mainly non-veg recipes, but there are enough vegetarian recipes to be interesting.

It has this interesting recipe for whole broad beans. You have to use very young broad beans, otherwise the shell is too tough and too strong in flavour to eat. The recipe simmers the beans but if you can get them young enough, cooking is not necessary. The sauce for the beans is a whiz of yoghurt, breadcrumbs and walnuts, with dill for brightness.

This is my riff on the recipe using broad beans from our garden.

Similar dishes include Broad Bean Salad with Spring Onions, Freekeh Salad with Broad Beans, Pasta with Minty Broad Bean Puree, 31 Dishes to Make with Broad Beans, Broad Bean and Dill Rice, and Broad Bean Pod Puree.

Browse all of our Broad Bean recipes and all of our Salads. Or explore our Late Spring dishes.

Continue reading “Salad of Broad Beans with Walnut-Yoghurt Sauce”

Broad Bean Spread with Roasted Garlic Ricotta

On the day that I picked 3 kg of broad beans, I knew I had to find some additional recipes. We have some wonderful broad bean dishes, but I was looking for something new and different. We had recently made Avocado and Broad Bean Mash (delicious), and this time it was a rift on that recipe, combining a herby and lemony broad bean mix with ricotta flavoured with roasted garlic. What could be better? Slather it on sourdough toast. (You can make it with frozen broad beans too.)

We have made this successfully with cream cheese instead of the ricotta. We’ve been keeping cream cheese handy lately, it is so versatile. We love to pile it onto fresh bread or toast and then top it with pistachio butter. I can’t tell you how good this is.

The recipe for this broad bean and ricotta spread comes from Ottolenghi- we are currently cooking our way through his book Plenty More. We feel free to substitute ingredients that are not readily available in our local area.

It is Ottolenghi Cooking the Books Day on the blog – one day per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Broad Bean Dip with Wilted Greens, 31 Dishes to Make with Broad Beans, and Broad Bean Salad with Garlic and Dill.

Browse all of our Broad Bean dishes and our Spreads. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Mid Spring recipes.

Continue reading “Broad Bean Spread with Roasted Garlic Ricotta”

Broad Bean Burgers/Patties

Chickpea flour is really easy to make at home, especially if you have a high speed blender. We toast the chickpeas until they are aromatic – either the small Indian chickpeas or the regular, larger ones – and allow them to cool. Then grind them to a fine powder in a high speed blender. We are fortunate enough to have a “dry” blender jug, designed for powdering dry ingredients, but I hear you can do this just as easily using the normal blender jugs.

We toasted our chickpeas early this morning, pre dawn, and the house smelled toasty and chickpea-y. They cooled while we had breakfast, and then made our flour – a couple of cups worth. The reason we are doing this today is that we were out of the flour and needed a little for today’s recipe. I love to make my own besan – you know what is in it when you grind it yourself.

The fritters come from an Ottolenghi recipe and I have made some adjustments to it. Firstly the egg is replaced with the chickpea flour as we do not cook with eggs. Secondly – we wondered why Ottolenghi was toasting spices and then adding black pepper separately. So we have used our South Indian tricks to toast and grind black peppercorns along with the other spices. We replaced fennel seeds with ajwain as we love ajwain and were out of fennel seeds.

We have also been used to making this recipe with a fabulous Indian tomato chutney to accompany it. Today we made it with a sour cream sauce but I do recommend it with the tomato chutney – I’ve included the recipe below.

And by the way – a little Indian sour and salty mango pickle sets these burgers off beautifully (we prefer to call them patties).

The broad beans were from our stash in the freezer.

It is Ottolenghi Cooking the Books Day on the blog – a day per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely (this recipe is from Plenty). Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Vegetable Cutlets, Broad Bean Dip with Wilted Greens, Broad Beans with Lemon and Coriander, Broad Bean and Cabbage Kofta, and Falafel.

Browse all of our Broad Bean recipes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Late Spring recipes.

Continue reading “Broad Bean Burgers/Patties”

Avocado and Broad Bean Mash

Only in Spring could you get away with having a dish this green!

And what a great crop of broad beans we have had this year – they have grown extraordinarily well and we have had enough to freeze as well as make all of our favourite broad bean dishes. In the early part of the season we pick them small and eat them whole, or podded without being peeled. As the season continues, we let them grow larger for a different more meatier taste. This way we can have them for 3 – 4 months without getting sick of them. Today I picked 2.5 kg of the large ones. Podded and peeled, we are making this Avocado Bean Mash with some, and the rest go in the freezer for Summer and Autumn.

Note that, because my broad beans are home grown, they are still tender at this stage. Beans bought from a green grocer are likely to be tougher if very large. Look for the smaller beans. With my home grown beans, I used around 850g unpodded beans to get 250g podded and peeled beans. Yours might be different. Perhaps buy around 1kg to have enough.

This is another recipe from Ottolenghi’s new book Simple. It’s the second one we have made from his new book, and love the lightness and simplicity of this dish. It is a great dip and spread – use it as a mezze plate, a snack in front of the TV, or as nibbles with a glass of wine and group of friends before you head out on the town. There is no garlic in it, so you’ll be right.

It is Ottolenghi Cooking the Books Day on the blog – one of 1 or 2 days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. We’ve been a bit distracted by Simple. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Broad Bean Spread with Roasted Garlic Ricotta, Beautiful Fennel Puree, Avocado Salsa with Deep Fried Tortilla Chips, and Fava Bean Puree.

Browse all of our Broad Bean dishes and all of our Dips. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Spring recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

Continue reading “Avocado and Broad Bean Mash”

A Spring Salad

Today is a delicious Spring salad of asparagus, French beans, Broad beans, Edamame, and spinach. It creates a wonderful array of green, and this can be changed to your liking. Try chard, rocket, watercress, for example! It is a recipe from Ottolenghi’s Plenty More.

We love dishes that feature the various shades of a single colour, it makes you stop to check what’s in there. Spring and Early Summer are the time to do this as there is artichoke, rocket, asparagus, broad beans, watercress, samphire, peas, cabbage, all kinds of lettuce, runner beans, broccoli, sprouting broccoli, spring onion, chard, spinach and many, many more to choose from. When you put a few of these in one bowl, you get the most glorious celebration of colour and Spring. Thanks Ottolenghi.

It you make a lot of Ottolenghi salads, you will know that some toasted nuts sprinkled over the top of a salad makes a world of difference to the salad, adding both visual impact and a textural element. Making a large batch of toasted seeds will save you time – keep them in an air tight container. In this dish he specified sesame seeds and kalonji. We actually used a mixture of nuts and seeds that were left over from a previous salad – slivered almonds, sunflower seeds, sesame seeds and kalonji.

Similar recipes include Salad of Broad Beans with Walnut-Yoghurt Sauce, Broad Bean and Tomato Salad, Glorious Five Bean Salad, Shaved Asparagus Salad, and Tawa Edamame.

Browse all of our Bean Salads, Broad Bean Salads and Asparagus Salads.

Continue reading “A Spring Salad”