• Moroccan Broad Bean Salad with Yoghurt & Crunchy


    1 bag Cold Alex Frozen Broad Beans

    2 lemons

    Extra virgin olive oil


    Ground black pepper

    1 handful mint leaves (fresh, picked)

    1 red onion (small, peeled and finely chopped)

    1 tsp cumin seeds (bashed)

    1 pinch dried chili

    1 handful breadcrumbs

    250 ml soured cream (or creamy live yoghurt)


    Blanch the Broad Beans in unsalted boiling water for a couple of minutes.

    Drain them and lay them flat on a tray to cool down slightly.

    Place in a bowl and dress with the juice of 1 lemon and three times as much extra virgin olive oil.

    Season with salt and freshly ground black pepper to taste.

    Add a little more lemon juice if needed.

    In a shallow pan, on a medium heat, fry the chopped onion, cumin seeds and chili in a little olive oil. Stir and cook until softened.

     As the onions start to color, add your breadcrumbs and mix these really well into the onions.

    Continue to cook until the crumbs are crispy and golden, and then season them to taste and put to one side.

    To serve, divide the yoghurt or soured cream between four plates or bowls. Give the Broad Beans a final toss, add mint leaves, and divide between the plates on top of the yoghurt. Finally, sprinkle over the warm spiced crunchy bits.