Broad bean salad

Broad bean salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
1 teaspoon dried mint
800g tinned broad beans, (or fresh when available)
1 tablespoon finely chopped fresh mint
1 tablespoon argan oil
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
sea salt
freshly ground black pepper

Method

  1. Crush 1 teaspoon dried mint using a mortar and pestle. Drain 800g tinned broad beans (or fresh when available) and add to a bowl with the dried mint, 1 tablespoon finely chopped fresh mint, 1 tablespoon argan oil, 2 tablespoons extra-virgin olive oil and the juice of 1/2 lemon. Toss to combine, season generously with sea salt and freshly ground black pepper and transfer to a serving bowl.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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