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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.

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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


Serves: 4


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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