Thanks to chef Emily Dobbs for this recipe for a fresh summer side dish to complement a curry.

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

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.