Page title and description

Salads
Broad bean, black olive and preserved lemon salad
Ingredients
- 250g beans, podded weight
- 20 pitted black olives
- 1 preserved lemon, rind only, finely chopped
- 4 tbsp olive oil
- 1 garlic clove, crushed
- small bunch fresh coriander, parsley or mint, leaves roughly chopped
- pinch paprika (optional)
- pinch ground cumin (optional)
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
5 min
PT5M
-
Step 1
Bring a pan of salted water to the boil. Add the broad beans and boil for 2-3 minutes, or until just tender. Drain, then run the colander under cold water for a minute or two to refresh. If you have time, slip the beans out of their tough outer skins. -
Step 2
Mix the beans with all the ingredients in a small bowl. -
Step 3
Season with salt and pepper to taste.