Coronation Unravelled
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Prep: 15 mins
Cook: 5 mins
A light, summery, Abel & Cole twist to a creamy, curry classic with broad beans, greens, ripe peaches and plenty of seasoning.
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369 kcal
(per portion)
Ingredients you'll need
  • 2 mini romaine lettuces
  • 2 peaches
  • 500g broad beans
  • 2 tsp garam masala
  • 150g Greek style yogurt
  • 4 shallots
  • 1 tsp ground turmeric
From your kitchen
  • Sea salt
  • 1-3 tbsp cold water
  • 2 tbsp olive oil
Step by step this way
  • 1.

    Pluck your broad beans from their pods. Strip the grey skins off any larger beans as they can be bitter (see our tip below).

  • 2.

    Slice the base from your lettuces. Separate the leaves. Arrange on plates or a large platter. Halve and stone your peaches. Cut into thick slices. Scatter over the leaves, along with the broad beans.

  • 3.

    Mix the yogurt with 2 tsp garam marsala, 1 tsp ground turmeric, a pinch of salt and 1-3 tbsp cold water – just enough to thin a bit. Taste and tweak to your liking.

  • 4.

    Halve and thinly slice your shallots. Set a large frying pan over a high heat. Add 2 tbsp oil to the pan. Swirl the shallots through with a pinch of salt. Fry over a medium-high heat till golden and little crisp.

  • 5.

    Dollop the spiced yogurt over the salad before serving. Finish with a scattering of golden shallots.

  • Tip

    DOUBLE PODDING TIP To easily remove the grey skins off broad beans, pop them in a pan of boiling water and simmer in a pan of boiling water for 2 mins. Drain, cool, then squeeze the loose skin to pop the green beans out. DID YOU KNOW? Apricots are a good source of antioxidants and are high in fibre and vitamins A, C and E.

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