Broad bean, tomato and cumin seed salad

Name: Broad bean, tomato and cumin seed salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 500g broad beans, podded; 250g mixed heirloom cherry tomatoes, halved; 1 large green chilli, seeds removed, finely chopped; 1/2 cup coriander leaves, chopped; 1 tsp cumin seeds, toasted, crushed; 2 preserved lemon quarters, flesh and white pith removed, rind thinly sliced; 3 spring onions, chopped; Juice of 1/2 lemon or to taste; 2 1/2 tbs olive oil

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15m

05m

Spiced quail with broad bean & tomato salad

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by delicious. team

delicious. team

Oct 14, 2015

This broad bean salad has a great combination of flavours perfect for spring entertaining. Book extract from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books)

500g broad beans, podded
250g mixed heirloom cherry tomatoes, halved
1 large green chilli, seeds removed, finely chopped
1/2 cup coriander leaves, chopped
1 tsp cumin seeds, toasted, crushed
2 preserved lemon quarters, flesh and white pith removed, rind thinly sliced
3 spring onions, chopped
Juice of 1/2 lemon or to taste
2 1/2 tbs olive oil

Method

1.

Blanch the broad beans in boiling water for 1-2 minutes. Drain and refresh under cold running water, then slip off the skins. Place the peeled broad beans in a large bowl and add the remaining ingredients. Toss gently to combine, season and serve.

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