Favas de coentrada (Broad beans with coriander)

Serves 4

4 tbs olive oil 100g coarse breadcrumbs 1 egg, hard boiled and peeled small bunch fresh coriander ½ small onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 200g fresh or frozen broad beans juice and zest of 1 lemon 2 tsp wine vinegar salt and pepper

Heat 2 tbs of the oil in a small non-stick frying pan over a medium heat. Fry the breadcrumbs for 3-5 minutes, stirring frequently, until crisp and golden brown. Remove to a bowl and set aside. Separate the cooked egg white from the yolk, grate them separately and set aside. Remove the coriander leaves from the stalks. Chop the stalks finely and mix them in a bowl with the chopped onion, garlic and half a teaspoon of salt and a good grinding of black pepper. Chop the coriander leaves roughly and set aside. Cook the beans in boiling salted water for 2-3 minutes or until just tender. Drain and set aside. Peel the larger beans. Heat another 2 tbs of oil in a pan over a medium heat. Add the coriander stalk mixture and fry for 2-3 minutes until soft and golden. Add the lemon juice and zest, turn down the heat, and simmer for 2 minutes. Add the broad beans, stir well, remove from the heat and splash on the vinegar. Stir in the coriander leaves and the breadcrumbs and serve sprinkled with the grated egg.