This is more a method than a recipe. Broad beans are in the pea family and you can eat the whole plant. Different parts become delicacies at different points in the season. Right now we're harvesting the top shoots. It's good to harvest these, not only for their delicious flavour, but to remove the "landing pad" for the aphids that ants like to "farm" on broad bean plants.
We love eating the shoots raw, as they are, in a mixed salad or as a tasty garnish. But they're also fried, like described below.
This year we've planted broad beans and early potatoes together and so far this seems to be a good combination. By mistake, we also ended up with garlic in the same bed, and this too seems to have worked well. So we're now harvesting fresh garlic, broad bean shoots and early potatoes from the same bed, the combination which became this simple salad dish.
- Broad bean shoots, whole or chopped
- Potatoes, washed and sliced thickly
- Garlic, finely sliced
- A small piece of preserved lemon (or salt and some lemon juice), finely chopped
- A little oil
1. Boil the potatoes and reserve a little liquid
2. Fry the garlic in oil on medium heat
3. Add the broad bean shoots and fry for a couple of minutes
4. Add the boiled potatoes and a little reserved liquid to the broad bean shoots
5. Remove from the heat and add the preserved lemon and black pepper to taste