This simple dish can be served as a salad, meze, or side dish to grilled meat, fish or vegetables. It's so easy and packed with flavour that will compliment any barbeque. They are in season between June and September and a wonderful veg to grow in your allotment as it is relatively low maintenance. My father is a huge fan of this dish and I therefore dedicate this recipe to him and his Palestinian heritage.



·      500g green broad beans, podded weight (also available frozen)

·      2 cloves of garlic mashed

·      juice of 1 lemon 

·      bunch of fresh coriander chopped

·      1 red chilli (optional), sliced

·      salt & pepper to taste

·      olive oil


1.     If you are fortunate enough to find fresh broad beans, begin podding them from their long green house. Drop the beans in boiling water for 3 mins until tender - the larger size beans may need more time. Once cooked, drain them and place in iced water where you can now begin peeling the outer waxy transparent shell and pop out the bean. The shell protects the bean from overcooking and helps keep it intact.

2.    Take a frying pan and place on heat with 2 tablespoons of olive oil. Add the garlic and chilli and fry gently for 30 seconds. Now add the broad beans and carefully stir in salt and pepper and chopped coriander. Fry for 2 mins until everything is well combine and cooked through. 

3.     Lastly add the lemon juice, stir gently and take off the heat. Serve on a platter with a light drizzle of olive oil and with some crusty, toasted bread.