Tuesday 12 November 2013

Radish and Broad Bean Salad

From Ottolenghi: The Cookbook, Yotam Ottolenghi and Sami Tamimi, Ebury Press, 2008.
You always find something a little different and worth trying in a book by Ottolenghi.

I took 250g frozen broad beans and dropped them into a pan of boiling water for a couple of minutes. They then went under a tap of cold water until they were cool enough to handle. The tougher skins were pinched and the bright green inner beans popped out.

About 8 small radishes were washed and scrubbed and cut into 6 or 8 wedges depending on their size. A small amount of red onion was finely sliced. A little coriander was chopped. A piece of preserved lemon skin was chopped finely. Some parsley, about the same amount as the coriander, was chopped. The ingredients were all carefully mixed together. The juice of a lemon and a couple of tablespoons of olive oil were added with a teaspoon of ground cumin and some salt and pepper. The salad was tossed to mix and was served.
This was a pleasant salad. The ingredients all worked well together. I’m not a great fan of radishes but in this salad they went down well.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔✔

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