OK, so the broad beans have some way to go before I can pick them, pop them from their furry pods and cook them young, fresh and tender. Some farmers markets and supermarkets are starting to sell fresh UK broad beans but I cheated here and used frozen baby broad beans which are OK, but not as good as the real thing.
The paprika, cumin and coriander give this a Middle Eastern flavour hence the addition of Halloumi and flat breads.
1 tin chick peas – drained
The same amount of broad beans fresh or frozen
1 small red onion (or 3 salad onions) – very finely diced
2 cloves garlic – finely chopped or grated
1½ teaspoons ground cumin
1 teaspoon paprika
100ml or so of olive oil
splash of soy sauce
juice from ½ lemon
splash of tabasco or finely chopped fresh red chili – or both
handful of chopped coriander
handful of chopped parsley
Cook the broad beans in boiling water for 3-4 minutes till just tender. Drain and rinse under cold water to stop them from overcooking. Take a large bowl and mix everything except the herbs together gently and leave for 20 minutes to marinade. Now stir in herbs.
This is best served on a few leaves of nice lettuces, rocket, etc, and some wedges of tomatoes and pitta bread. Pile beans and pea salad on top, then top off with a big juicy chunk of fried or grilled halloumi cheese.
