- 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
- 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.
