Broad bean salad with preserved lemon
For some unknown reason, food tastes better outdoors. And if you're really clever, there will be no washing up. Take this one on your next picnic.
Ingredients
2kg broad beans in the pod
4 tbsp olive oil
1 lemon, juice
2 garlic cloves chopped
1 tbsp ras al hanout
1 preserved lemon, skin only, finely diced*
salt and pepper
small bunch fresh coriander, leaves picked
small bunch fresh mint, leaves picked
handful black olives, pitted
jar marinated feta cheese
Method
Pod the broad beans.
Bring a pot of salted water to the boil, put the beans in and boil for 2 minutes. Drain and refresh beans under cold water. Slip off the tough outer skin and discard. Set aside.
Make a dressing by combining the oil, juice, garlic, spice and preserved lemon. Drizzle over the broad beans, season with salt and pepper and garnish with fresh herbs and olives.
Drain the feta and add just before serving.
* Preserved lemons are available in food stores
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