Egyptian Style Broad Beans with a Tomato Salad

SB Head shotIn celebration of the International Year of Pulses, Simon Bryant (celebrity chef) has kindly provided us with some inspiration on how to use broad beans!

Soak 320g aquadulce broad beans in cold water overnight in the fridge. Discard soak water and cooky cooky like the box tells you to (and then some), till the beans are tender and on the mushy side.

Grab a mortar and pestle to make a bit of lemon paste by grinding 6 cloves of garlic, ½ cup extra virgin olive oil and 1 tbsp cumin to make a paste. Chuck in 3 tsps salt flakes, 1 of cracked pepper and juice of 3 lemons. Mix ¾ of the paste in with the beans. Serve the other ¼ on the side for those who like their beans extra zingy!

Get 4 happy, “free” eggs on to the boil for hard eggs. Cut in half, then pop on a platter with a few lemon wedges, ready to rub shoulders with the salad you’re about to make!

Throw together a bunch of coriander stems, a big red onion, clove chopped garlic and 3 tomatoes. Dress it up to make it fancy with a bit of evoo and season (you know what to do!). Then get it on the platter.

Warm up some flatbread and serve.

This recipe was kindly provided by Simon Bryant and the image is by Jacqui Way Photography.