Crushed Broad Beans with Goat's Cheese & Preserved Lemon Salsa

by Sami Tamimi, featured in Boustany

Published by Ebury

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Introduction

This is another of those dishes that I often make, trying to use up the ingredients I have available. I’m sure many of you have been there. You have almost a full bag of broad beans in the freezer and wonder what to do with it. I love broad beans and often think I don’t cook enough with them. Actually, with this lovely dish, there isn’t much cooking required. Serve it on its own, as a side dish or as part of a mezze spread.

As featured in

Boustany

Image of Sami Tamimi's Crushed Broad Beans — Photo by Ola O. Smit

Ingredients

Serves: 4-6 as a side or part of a spread

350 grams frozen broad beans (defrosted)
150 grams frozen peas (defrosted)
2 cloves of garlic (crushed)
2 tablespoons lemon juice
3 tablespoons olive oil
10 grams fresh mint leaves (thinly shredded), plus a few to garnish
1 green chilli (deseeded and finely chopped)
10 grams fresh dill (finely chopped)
10 grams fresh parsley (finely chopped)
salt and black pepper
120 grams soft goat's cheese (crumbled)

FOR THE SALSA

1 green chilli (deseeded and finely chopped)
1 preserved lemon (flesh removed and finely chopped) - about 15g
2 tablespoons sumac
2 tablespoons olive oil

Method

Crushed Broad Beans with Goat's Cheese & Preserved Lemon Salsa is a guest recipe by Sami Tamimi so we are not able to answer questions regarding this recipe

Bring a medium saucepan of salted water to the boil, add the broad beans and peas and cook for 1 minute. Drain, rinse under cold water and set aside to drain again.
Put the beans and peas into the bowl of a food processor and pulse for about 10–15 seconds, scraping down the sides of the bowl midway. You want a fairly rough texture here. Put the garlic, lemon juice and olive oil into a medium bowl, then add the mint, chilli, dill, parsley, ½ teaspoon of salt and a good grind of black pepper. Add the crushed beans and mix well.
To make the salsa, in a small bowl mix together the green chilli, preserved lemon, sumac and olive oil.
Spoon the broad bean mixture on to a serving plate and spread it out a little. Top with the salsa and the crumbled goat’s cheese. Finish with mint leaves and a good drizzle of olive oil.