Grid­dled broad bean pods

Landscape (UK) - - In The Garden -

Serves 2-4 700g broad bean pods 1 lemon 4 tbsp rape­seed oil 1 tbsp pine nuts 4 tbsp fresh tar­ragon 1 tsp white wine vine­gar 1 tbsp nat­u­ral yo­ghurt sea salt and black pep­per

Pre­heat a grid­dle or bar­be­cue. Juice and zest the lemon, then add half of the juice to a large bowl, along with half of the oil. Toss the broad bean pods in the bowl. Place the pods on the pre­heated grid­dle or bar­be­cue for 15 mins, un­til charred on the out­side. Turn them over once half­way through. In the mean­time, to make the dress­ing, com­bine the re­main­ing oil and lemon juice, lemon zest, pine nuts, tar­ragon, vine­gar and yo­ghurt in a food pro­ces­sor. Blend into a thin paste. Sea­son. Trans­fer the pods to a serv­ing dish and driz­zle with a lit­tle dress­ing and sea­son. Serve the re­main­ing dress­ing along­side to dip the beans in.

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