Fresh from the garden, broad beans are the first things ready to harvest after winter. If you pick them young, the whole of the pod is edible: a crunchy green case full of sweet baby beans. I fry minein lemon juice and wholegrain mustard, served on a bed of garlic greens and Meditarranean couscous.
Prep time 15minutes
Serves 4
200g couscous
24 large olives, halved
12 vine tomatoes, chopped
2 dessert spoon tomato puree
thyme
for the beans
oil, 4 tsp wholegrain mustard, lemon juice
320g broad beans, top n tailed
320g greens (I cooked spinach and broccoli)
4 tsp garlic puree
Ready in minutes this dinner is bursting with flavour, but it takes concentration. Boil the water for the couscous while you chop the tomatoes and olives. Put the greens on to boil. Put some oil in a saucepan, turn to a high heat and add the tomatoes, olives, thyme and tomato puree. Put some oil in a frying pan, again on a high heat, add the broad beans, lemon juice and whole grain mustard, stir occasionally. Allow the tomatoes and beans to brown slightly then turn off the heat. When the greens are cooked, drain and return to the pan with garlic puree and a little oil, stir well. When the couscous is ready mix in with the tomatoes and olives. Serve in a ring, fill the centre with garlic greens and place broad beans on top.
Sarasvati Flow 