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ful medames (Beans with lemon & coriander salad)

Posted by Simon Bryant

Date posted:

Recipe by Simon Bryant

serves 4, as a starter or a side

Ingredients

320g dirt(y) aquadulce broad beans, soaked overnight in cold water

4 free range eggs. hard boiled

lemon wedges, to serve

Lemon Paste

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

Coriander Salad

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

*dirt(y) aquadulce broad beans from Kangaroo Island, South Australia

 

Method

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.

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