We discovered this way of doing broad beans so long ago that we can’t find the original recipe. I think it is a Greek. Anyway it is delicious and very simple if your broad beans are still young and tender.
- Broad beans
- Lemon juice
- Olive oil
If your broad beans are still young enough, just steam them in a bit of water until tender – only a couple of minutes – and drain them. Make a bit of dressing of olive oil and lemon juice in a serving bowl and tip in the broad beans and stir them in. If the skin of your broad beans has started to get tough you may want to go to the trouble of skinning them.
Serve them cool or still warm, as you prefer.