Broad beans, green olives and yoghurt

Jill Dupleix
Seasonal side: Broad beans, green olives and yoghurt.
Seasonal side: Broad beans, green olives and yoghurt. Photo: William Meppem
Difficulty
Easy

Covering a table with the dips, flatbreads, grills and grains of the Middle East is such a beautiful way to eat. This springtime side dish, based around broad beans and artichokes, is a quick and easy contribution to that generous Middle Eastern table.

Ingredients

200g podded broad beans (from 800g unpodded)

150g plain, thick natural yoghurt

1 tbsp tahini

1 tsp ground cumin

sea salt and pepper

4 preserved artichoke hearts, halved

8 green olives, pitted and halved

1 tbsp salted capers, rinsed

handful of small mint leaves

2 tbsp extra virgin olive oil

1 tbsp lemon juice

Method

1. Cook the podded broad beans in simmering salted water for two to three minutes or until just tender. Drain and allow to cool. Peel off and discard the skin of a handful of the beans, for textural contrast.

2. To make the dressing, whisk the yoghurt with the tahini, cumin, sea salt and pepper in a bowl. Spoon onto the base of four side plates or one share platter, and smooth it out with the back of the spoon.

3. Toss the broad beans, artichoke hearts, green olives, capers and mint leaves in olive oil, lemon juice, sea salt and pepper, spoon over the top, drizzle with any remaining dressing and serve.

TIP
This dish goes well with mujudara