What you’ll need

Serves 1
  • 1 tbsp yoghurt
  • 1 tbsp coriander, finely chopped
  • 3 tbsp cooking oil
  • 3 tsp capers
  • 100g blanched peeled broad beans
  • 5 mint leaves
  • 1⁄4 small red onion, sliced
  • 1 tablespoon lemon juice
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons pine nuts, toasted
  • salt and pepper to taste

The easy bit

  1. Line a sieve with a thin tea towel and place over a bowl. Put yoghurt into the sieve, lightly salt, mix, then set aside in the fridge for 2 hours.
  2. Mix the coriander with the yoghurt and season.
  3. In a small saucepan, heat cooking oil to about 150°C, fry the capers until crispy and then drain well.
  4. In a bowl, toss together broad beans, mint, red onion, lemon juice and olive oil.
  5. Spread yoghurt on bottom of plate and arrange salad on top. Garnish with capers and pine nuts.
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