ful medames (Beans with lemon & coriander salad)
Recipe by Simon Bryant
serves 4, as a starter or a side
320g dirt(y) aquadulce broad beans, soaked overnight in cold water
4 free range eggs. hard boiled
lemon wedges, to serve
6 cloves garlic, peeled
125ml extra virgin olive oil
1 tablespoon ground cumin
juice of 3 lemons
3 teaspoons salt flakes
1 teaspoon cracked black pepper
1 bunch coriander, leaves picked with 3-4cm stem
1 large red onion, sliced
1 clove garlic, chopped
3 tomatoes, chopped
30ml extra virgin olive oil
juice of ½ lemon
salt flakes and cracked black pepper
Start the night before by soaking the aquadulce broad beans in plenty of cold water in the fridge overnight.
Drain the broad beans, discasrding the soak water. Place them in a saucepan and cover with a few centimetres of cold water. Simmer the beans over low heat for about 3 hours, until they’re tender and mushy.
For the lemon paste, grind the garlic, olive oil and cumin to a paste using a mortar and pestle. Add the lemon juice, salt and pepper. Set aside.
Make a salad with the coriander, onion, garlic and tomato. Dress with a little olive oil and lemon juice and season with a large pinch of salt and pepper.
To serve, stir three quarters of the lemon paste into the beans. Cut the hard boiled eggs in half lengthways and arrange them on a platter with the coriander salad and lemon wedges. Serve the beans in a separate bowl with a small bowl of the remaining lemon paste on the side for those who like a little extra zing! Accompany with some flat bread.