- 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
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).
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.
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.
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.
Dollop the spiced yogurt over the salad and finish with a scattering of crispy golden shallots.
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.