- 2 mini romaine lettuces
- 2 peaches
- 500g broad beans
- 2 tsp garam masala
- 150g Greek style yogurt
- 4 shallots
- 1 tsp ground turmeric
- Sea salt
- 1-3 tbsp cold water
- 2 tbsp olive oil
Pluck your broad beans from their pods. Strip the grey skins off any larger beans as they can be bitter (see our tip below).
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.
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.
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.
Dollop the spiced yogurt over the salad before serving. Finish with a scattering of golden shallots.
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.