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Broad Beans With Mixed Herbs

Peeling the broad beans is a bit time-consuming, but well worth the effort, and this dish is so delicious that you won't want to eat broad beans any other way.

Image of Broad Beans With Mixed Herbs
Ingredients

375g/12oz frozen broad beans
15g/ oz/1 tbsp soya margarine
4-5 spring onions, sliced
15ml/1 tbsp chopped fresh coriander
5ml/1 tsp chopped fresh mint
2.5-5ml/-1 tsp ground cumin
10ml/2 tsp olive oil
Salt

Details

Serves: 4


Method

Cook the broad beans in lightly salted boiling water for about 4 minutes, or until tender.

Drain and, when cool enough to handle, peel away the outer skin, so you are left with the bright green seed.

Melt the margarine in a small pan and gently fry the spring onions for 2-3 minutes. Add the broad beans and then stir in the coriander, mint, cumin and a pinch of salt. Stir in the olive oil and serve immediately.

NUTRITION NOTES Per portion:- Energy 122kcals/513kj, Protein 7.7g, Fat 5.4g, Saturated Fat 2.4g, Carbohydrate 11.3g, Fibre 6.2g, Sugars 1.5g, Calcium 60mg

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