Golden Broad Bean, Peach & Shallot Coronation Salad Recipe | Abel & Cole
Golden Broad Bean, Peach & Shallot Coronation Salad
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Prep: 15 mins
Cook: 5 mins
A light, summery, Abel & Cole twist on a creamy, curry classic, with broad beans, crunchy greens, ripe peaches and a dash of aromatic spice.
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362 kcal
(per portion)
Ingredients you'll need
  • 500g broad beans
  • 2 mini romaine lettuces
  • 2 peaches
  • 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.

    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.

  • Tip

    Double trouble
    When you pop the broad beans out of their long green pods you'll see they look a little pale. This is because each bean is encased in a thin skin to protect it. The skins are edible, but on larger beans they can be a little bitter. If you would like to double pod the beans, and take off the skins, simply plunge the beans into a pan of boiling water for 2 mins, then drain and rinse under cold water. The skins will be loose and wrinkly. You can pinch the ends of the skins and pop the green beans out of them.

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