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!
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