Moroccan Broad-bean Salad with Yoghurt, Mint and Crunchy Bits

Serves 4

  • 300g freshly shelled Spring broad-beans
  • 1 cup of fresh mint leaves
  • 1 cup nice thick Greek yogurt
  • 1 heaped teaspoon paprika or good Moroccan spice blend
  • 1/2 teaspoon of mild chilli powder
  • 1/2 lemon zest and juice

 Crunchy Bits 

  • 1/2 cup Panko breadcrumbs, lightly toasted
  • 1 clove garlic, finely chopped
  • 1/4 cup parsley, finely chopped


For the broad-beans it is important to 'double shell' the bean, particularly when the beans are quite large (I don't bother with baby ones). Simply remove bean from long green pod and slice off the top of grey bean inside. Squeeze from the bottom of bean to discover the vibrant green bean within - This is what we cook with. Discard the rest.

Steam or blanch the broad-beans for 2-3 minutes until just tender. Refresh under cold water to retain green and stop them cooking.  

In a small frying pan, heat oil, breadcrumbs, garlic and parsley over a medium heat until toasted and lightly golden. Please stir at all time so they don't burn! Set aside.

For the yogurt combine, yogurt, spices and lemon zest/juice in a small mixing bowl and season with salt and pepper to to taste - mix.

To best serve this dish - scatter broad-beans in a shallow bowl or serving plate, top with plenty of washed and picked  mint leaves. Drizzle over lemon, yogurt dressing gently. Finally just before serving, scatter the final crunchy layer of toasted breadcrumbs and garlic. A prefect side with lamb or a great vegetarian meal!

Moroccan Broad Bean Salad with Mint and Crunchy Bits

Thank you Jamie Oliver for this exciting broad-bean hit! Recently my Father, whom is a wonderful cook came to school to assist with our Kitchen Garden Program. However, he was less than enthusiastic to discover Spring broad-beans where on the weekly menu. Having grown up on a farm and regularly being fed this humble bean as a staple - he was quite reserved about revisiting them.. Much to his own surprise, he was simply 'blown away' by your tasty, updated broad-bean dish. Not only does Papa continue to recreate it for his guests, but is very quick to shares this Moroccan delight with anyone who dare ever shun the humble broad-bean as he did once!!! His and my personal favourite is to serve this as a side dish to accompany a roast lamb. ;)

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!