Broad bean salad

It’s broad bean season – you see fresh broad beans in their pods in the supermarket. Very tempting, but what do you actually do with them? Here’s an easy recipe to use them up. It’s brilliant as a starter while you get the barbecue going, and it ticks the pulses box as well.


2 handfuls of broad beans (measured after shelling)
4 spring onions
2-3 tbsp olive oil, to taste
Herbs (to taste, or whatever is available, preferably fresh)
3 tbsp tahini (sesame seed paste)
Juice of about half a lemon
3-4 tbsp water
1 garlic clove


Shell the beans first, discard the pods.

Cook the broad beans in boiling water until they are a bit soft. Remove from the heat and run them under cold water to stop them cooking further. Then slip the beans out of the fibrous shell – pop or cut one end of the bean open, then slightly pinch the other end so the bean slips out. Take care to find the right amount of pressure so they pop out but don’t get mashed.

Finely slice the spring onions. Mix the beans and spring onions with salt, pepper and olive oil to taste. If you have health concerns about salt, you can skip it entirely here – there are plenty of other flavours to make up for it. Add the herbs, fresh is best, aim for about 2-3 tbsp of three of basil, mint, chives, dill, oregano, thyme. Set this aside to make the dressing.

Peel your garlic clove and very finely mince it, or put it through a garlic crusher. Juice the lemon. Mix the tahini, 1 tbsp olive oil, the lemon juice and 3 tbsp water. Mix it well until it’s smooth; taste and correct.

Mix the dressing into your salad, or serve them separately.


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