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Saffron potatoes with Greek broad beans

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Vegetarian mains

Saffron potatoes with Greek broad beans

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.

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