Broad bean & Yoghurt Salad

Apparently this is from Israel. We get really great garlic from the Isle of Wight and often look for dishes to use it in. We probably won’t get broad beans much later than this, so here we go.

225g broad beans

A small tub yoghurt (or not – see below)

1 large clove garlic

Salt to taste

1tbsp each of chopped parsley and dill

A god squeeze of lemon juice

Much may be criticised about Wood Green, but being able to get really good Turkish yoghurt makes up for most of it. I buy the full fat option and then use the yoghurt buckets as plant pots. The Turks are smart enough to sell yoghurt in pots big enough to need a handle.

Cook the broad beans for a couple of minutes only and allow them to cool. This late in the summer you will need to pod them as well. The boy says they look like fat ticks when they are boiled. He's not helping me pod them. It’s a really hot day. He’s reading a Le Carre novel. I forgive him.

Mince the garlic and work it into the yoghurt. About 7 or 8 or 10 tablespoons should do it. Stir in the parsley and dill. I think this would be great with coriander as well. Pour it over the broad beans. Squeeze the best part of half a lemon over and mix well.

We’re having this with fat lamb chops from our local butcher and an heirloom tomato salad with finely chopped fresh oregano leaves and cucumber, salted and wiped dry. We have warm pitta bread to pick this up with. More flat leaf parsley scattered over.