Pods of plenty

Green jewels ... broad beans and mushroom with yoghurt dressing and parsley.
Green jewels ... broad beans and mushroom with yoghurt dressing and parsley.


Serve a simple starter of blanched, peeled broad beans drizzled with extra virgin olive oil and sprinkled with salt flakes, a few slices of prosciutto and salami and chunks of Parmigiano-Reggiano with crusty bread.

Puree cooked broad beans with garlic, lemon juice, salt and pepper. Lightly brush salmon pieces with olive oil and cook in a grill pan until just tender. Serve the salmon on a bed of rocket leaves drizzled with olive oil and top with the broad bean puree.

Cook macaroni in lightly salted boiling water until al dente then drain, reserving a few tablespoons of cooking water. Toss pasta with cooked broad beans and peas, crumbled ricotta, grated lemon zest, halved baby artichokes (preserved in olive oil) and a splash of the cooking water. Serve topped with torn basil leaves.

Broad beans and mushrooms with yoghurt dressing and parsley

300g button mushrooms
1 tbsp lemon juice
3 tbsp extra virgin olive oil
Salt and pepper
800g broad beans, podded
60g toasted pecans
1/4 tsp ground cumin
1/3 cup Greek yoghurt
1 tbsp tahini paste
4 sprigs flat-leaf parsley

Slice mushrooms and place in a bowl. Mix lemon juice with two tablespoons olive oil, salt and pepper in a small bowl, add to mushrooms and toss gently to combine. Set aside. Cook broad beans in boiling water for two minutes then drain and rinse under cold water. Slip each bean out of its skin and add to mushrooms with pecans. Stir well.

Combine cumin, yoghurt, tahini paste and remaining olive oil in a small bowl, season with salt and pepper and stir well. Serve vegetables topped with a dollop of yoghurt dressing and finish with parsley leaves.

Serves 4 as a side dish.

This story Pods of plenty first appeared on The Sydney Morning Herald.