Broad Bean Salad with Herbs, Preserved Lemon and Strained Yogurt

I made this at home in Suffolk a few weeks ago. I tried straining Greek yogurt by placing some in a muslin cloth hunger over a bowl for a few hours – it worked! It lost a lot of water and became thicker –  I reckon for ultimate effect it should be done overnight.

Served three as a side dish

Ingredients (and prep work):

approx. 500g frozen baby broad beans, boiled for 5-6 mins and peeled to remove tough skin

a handful of mixed chopped fresh herbs (basil, fennel tops, parsley, mint were the selection I had)

½ preserved lemon, very finely diced

2-3 spring onions, chopped fairly finely and heated in a few tablespoons of olive oil to take off the harsh edge

2-3 tablespoons of Greek yogurt (strained – see above)

juice of ½ – 1 lemon

How I made it:

Infuse Greek Yogurt with 1 garlic clove, skin on and bashed slightly for 20 mins, then remove. Season yogurt with salt. Mix together broad beans, herbs, preserved lemon and spring onions in olive oil. Squeeze in lemon, more olive oil and season well with salt. Check for seasoning and add more salt/lemon if desired. Heap onto serving dish with yogurt piled on top.

Eaten with:

Rice and lamb dish and a glass of red wine.


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