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Oriental Broad Beans

Broad beans done the Egyptian way. This is a simple recipe that is high in protein and fibre.

Preparation: 20 minutes
Serves: 1 serving
Energy: 247 calories per serving

– juice of ½ lemon
– 1 medium tomato, chopped
– ¼ tsp dried coriander
– ¼ tsp cumin
– 1 dash pepper
– 1 dash salt
– 1 clove garlic, chopped
– 2 tbsps parsley
– 2 tbsps shallots, chopped
– 1 thin chilli pepper, chopped
– 1 cup broad beans

1) In a pan over medium heat add the tomato, shallots, chilli pepper and garlic (add a little water if needed).
2) Add the beans and stir together. Cook for 10 minutes.
3) Remove pan from heat and place in a serving dish.
4) Add the lemon juice, parsley, cumin, coriander, salt and pepper. Stir well.

Note: An egg can be added to the top of the beans or serve with a boiled egg on the side.

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Asparagus, Broad Bean, Mint and Mozzarella Bruschetta

Why not try this quick and simple starter before the season for asparagus ends.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4

Energy: 313 calories per serving


– 300g podded and shelled broad beans

– 2 tbsp extra virgin olive oil plus an extra drizzle at the end

– 1 lemon, juiced

– A handful of mint leaves, saving a few small ones back to garnish

– Salt and pepper for seasoning

– 100g asparagus, cut in half lengthways

– 4 slices rustic white bread, such as sourdough

– 1 garlic clove, peeled but left whole

– 1 small ball (approx. 150g) of buffalo mozzarella, roughly torn


1)      Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, drain again, and then peel from their skins.

2)      Use the back of a fork to roughly crush the beans with the olive oil and lemon juice. Then stir through the mint. Season with salt and pepper to taste.

3)      Cook the asparagus in boiled salted water for 1-2 minutes and drain under cold water too.