BROAD BEAN SALAD

• 2kg broad beans in the pod
• 60-75 ml olive oil
• juice of ½ lemon (you may need to add more)
• 2 garlic cloves chopped
• 1 tsp ground cumin
• 2 tsp paprika
• small bunch of fresh coriander (finely chopped)
• 1 preserved lemon chopped
• handful of black olives
• to garnish salt and ground black pepper

To make the broad bean salad, bring a large pan of salted water to the boil.  Meantime, pod the beans.  Put the beans in the pan and boil for about 2 minutes, then drain and refresh the beans under cold water.  Drain well.  Slip off and discard the thick outer skin to reveal the smooth, bright green beans underneath.  (This is preferable but not essential to do this).

Put the beans in a heavy pan and add the olive oil, lemon juice, garlic, cumin and paprika.  Cook the beans gently over a low heat for about 10 minutes, then season to taste with salt and pepper and leave to cool in the pan. Tip the beans into a serving bowl, scraping all the juices from the pan.  Toss in the fresh corriander and preserved lemon and garnish with the black olives.