Peta Unplugged in Marrakech

Episode 6 — Broad Bean Salad & Garden Herb Salad

Broad Bean Salad

• 1.5kg fresh broad beans or 500g frozen
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon sea salt
• juice of one lime
• 2 tablespoons chopped fresh mint or flat leaf parsley

If fresh, remove the beans from the pods. Plunge into salted, boiling water for three minutes. Drain and run cold water over them to keep the green colour. Remove the outer skins. Follow the same process if using frozen beans.

Heat the oil in a fry pan and sauté the onion, garlic and cumin for a few minutes till golden then add the beans and salt. Quickly heat through. Place the bean mixture into a bowl, pour over the lime juice and toss in the mint

Garden Herb Salad

• Mixed salad laves
• Mixture of garden herbs like mint, coriander, parsley, basil, chives, tarragon, savory, dill, lemon balm, chervil etc
• Mixture of salad flowers like calendula, cornflower, marigold, nasturtium, pansy, verbena and herb flowers eg basil and rosemary

Make up a vinaigrette of one part lemon juice to two parts extra virgin olive oil, a finely chopped shallot, a little mustard, salt, pepper and whisk together.

Wash and dry salad leaves, herbs and flowers, toss them in just enough vinaigrette to cover the leaves and serve immediately.