- 1.
Pop the broad beans from their pods. Strip the grey skins off any larger beans, as they can be bitter (see our tip below on double podding).
- 2.
Slice the bases from the lettuces. Separate the leaves and arrange them on plates or a large platter. Slice the peach flesh off the stones, then slice the flesh into wedges. Scatter over the lettuces, along with the broad beans.
- 3.
Mix the yogurt with 2 tsp garam masala, 1 tsp ground turmeric, a pinch of salt and 1-3 tbsp cold water – just enough to thin the mixture a bit loose. Taste and tweak the seasoning to your liking.
- 4.
Halve and thinly slice the shallots. Set a large frying pan over a high heat. Add 2 tbsp oil to the pan. Add the shallots with a pinch of salt. Fry over a medium heat for 8 mins till golden and a little crisp.
- 5.
Dollop the spiced yogurt over the salad and finish with a scattering of crispy golden shallots.
- 6.