Jamie at Home
By Jamie Oliver
Just Added
1kg fresh broad beans, in their pods (about 300g podded weight) or 500g defrosted broad beans, skinned
6 sprigs of fresh coriander
½ a bunch of fresh mint (15g)
½ teaspoon cayenne pepper
1 level teaspoon ground cumin
½ a fresh red chilli, deseeded and finely sliced
zest and juice of 1 lemon
1 heaped teaspoon plain flour
1 litre vegetable oil
optional: a small piece of potato, peeled
4 tablespoons natural yoghurt
a few handfuls of mixed crunchy salad leaves, washed and spun dry
extra virgin olive oil
pickled chillies, to serve
This dish is best made with early season, fresh-as-a-daisy, pastel-green broad beans. Or you can use frozen broad beans – simply defrost them and pinch off their skins.
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