Thanks to chef Emily Dobbs for this recipe for a fresh summer side dish to complement a curry.
Method
Pod the broad beans and set aside. If using dried coconut, soak in 50ml cold water. Pound the garlic and ginger into a paste with salt in a pestle and mortar, then add the fresh broad beans, coconut and coriander. Finish with lime juice.
Ingredients
70g broad beans, podded.
50g desiccated or fresh coconut
Half lime, juice
1/2 tsp sea salt
2 cloves garlic
5g fresh ginger, diced
15g coriander, chopped
Season:
Spring
Summer
Recipe type:
Plant based
Raw
Ingredients terms:
Broad beans
Coriander
Garlic
Ginger