Ingredients

• 4 large handfuls of podded broad beans
• 2 lemons
• extra virgin olive oil
• sea salt and freshly ground
• black pepper
• a handful of fresh mint, leaves picked
• 1 small red onion, peeled and finely chopped
• 1 teaspoon cumin seeds, bashed
• a pinch of dried chilli
• a handful of stale breadcrumbs
• 285ml/½ pint creamy live yoghurt or soured cream

Description

This Is A Really Great Combination Of Flavours, Colours And Textures And, Of Course, Is Best Made With Fresh Broad Beans In Season. The Smaller Beans Can Be Used As They Are, But The Mid To Large Ones, With Tougher Skin, Will Have To Be Peeled After Cooki

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