Saffron potatoes with Greek broad beans

Vegetarian mains

Saffron potatoes with Greek broad beans

Name: Saffron potatoes with Greek broad beans
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2

Side Serves 2 35 min

The vibrant colours and flavours of Greece lend themselves well to vegan food. Often they can be just side dishes, but adding a pulse or bean makes them a more rounded meal. We're using saffron to flavour the potatoes: par-boil them, then leave them to sit in the warm saffron water to finish cooking and soak up the colour and taste.

Ingredients

500g new potatoes, scrubbed and chopped into wedges
1 good pinch of saffron
2 bay leaves
1 lemon
400g broad beans, podded
1 onion, peeled and finely sliced
oil for frying
1 garlic clove, peeled and finely chopped
small handful black olives, sliced
250g cherry tomatoes
1 large sprig of oregano, leaves chopped (or 1 tsp dried)
1 tin dark lentils, rinsed and drained
olive oil
small bunch parsley, chopped
small bunch mint, shredded
salt and pepper

Method

Prep time: 10 min

Cooking time: 25 min

Step 1
Put a small saucepan of water on to boil.
Step 2
Place the potatoes in a medium saucepan with the saffron and bay. Season with salt. Peel 3 fat strips of lemon zest; add those. Cover with water, bring to a low boil and cook for 7 mins, then remove from the heat and leave aside to soak in the saffron water.
Step 3
Boil the broad beans for 3-4 mins, until just tender. Drain the beans and rinse under cold water to cool them. Remove the outer skins to reveal the bright green bean inside.
Step 4
Heat 1 tbsp of oil in a large frying pan. Gently fry the onion, stirring now and then, for 8 mins.
Step 5
Stir the garlic, olives, tomatoes and oregano. Turn up the heat and cook until the tomatoes start to soften and burst, 2-3 mins.
Step 6
Stir in the lentils, broad beans, 2 tbsp of olive oil and a ladle of saffron water from the potato pan. Heat through, while you drain the potatoes, reserving a little more of the saffron water.
Step 7
Into the lentils, stir half the parsley and mint. Add a splash more saffron water if needed to loosen the mix more. Season and add lemon juice to taste. Serve the potatoes with the lentils, sprinkled with remaining parsley and mint.