- 500g broad beans
- 2 mini romaine lettuces
- 2 peaches
- 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.
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.
