Broad bean, pistachio, preserved lemon and coriander salad

Broad bean, pistachio, preserved lemon and coriander salad

By
From
The Natural Cook
Serves
4
Photographer
Laura Edwards

A big, vibrant salad that is full of flavour. Try making your own preserved lemons; it’s quick and easy.

Ingredients

Quantity Ingredient
1 quantity Raw broad beans with mint
25g red rice, (optional)
50g brown rice
50g shelled pistachio nuts
1/2 Quick preserved lemons
6 sprigs flat-leaf parsley, stalks finely chopped, leaves roughly chopped
6 sprigs coriander, stalks finely chopped, leaves roughly chopped
good glug extra virgin olive oil

Method

  1. Slowly boil the red and brown rices in plenty of water until they are soft but still have bite when you try them; it should take about 35 minutes, but follow the packet instructions. If you are not using red rice, substitute brown rice instead, boiling a total of 75 g. Drain and rinse under cold water to cool the rice and remove some of the starch. Allow to drain in a sieve.
  2. Toast the pistachio nuts under a hot grill, then crush slightly with a mortar and pestle or a rolling pin. Prepare the preserved lemon by scraping away the salty insides, then cutting the rind into long shreds.
  3. Mix all the ingredients together with the extra virgin oil and season with salt and pepper.

Storage

  • This salad will keep well in a sealed container in the fridge for three days, but is better without the herbs. Return it to room temperature before eating.

Cook natural

  • Broad beans are fresher when you buy them in the pod and this also gives you the bonus of the scrumptious pods, that can be used in various recipes. You can even eat them raw when they are small: try coating them in flour mixed with spices such as cumin, coriander and a little salt. Deep-fry them, then dip them into seasoned yogurt or tahini, or add them to the salad above. The pods also add a great flavour to vegetable stock, so keep them in the freezer until you make a potful.

Fattoush

  • Add any leftover Raw broad beans with mint to Fattoush.

Broad bean tortilla

  • Add leftover Raw broad beans with mint to a Frittata.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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