roasted crushed faba beans with cumin, lime, broccolini & labne
Rated 4.0 stars by 1 users
Author:
Almay Jordaan, Neighbourhood Wine / Old Palm Liquor
Servings
2
Ingredients
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200g Mount Zero Split Faba Beans, soaked overnight
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10g cumin, toasted in a pan then finely ground
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Juice of 1 lime
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400ml Mount Zero Arbequina Extra Virgin Olive Oil
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Mount Zero Pink Lake Salt, to taste
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Freshly ground black pepper, to taste
- 2 bunches of broccolini, washed & trimmed
- 200ml thick labne
- 1 garlic clove, microplaned
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Drizzle of Mount Zero Lime Pressed Extra Virgin Olive Oil
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Mount Zero Pink Lake salt, to taste
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Freshly ground black pepper, to taste
Directions
Preheat oven to 180 degrees Celsius.
- Drain the faba beans & cook in fresh water on a moderate heat until just tender but not breaking up. This can take about 15-20 min depending on the size of the beans and how long they were soaked for. When they have reached this point, drain well and tip onto a dishcloth for a bit to dry well.
Now tip the beans into a bowl and mix with the cumin, salt, pepper & oil. The generous amount of oil is to sort of shallow-fry, it won’t all be served!
Scrape the oil and bean mixture into a roasting tray and place in the oven to cook on a low heat. You’ll soon see them colouring and crisping. Remember to stir every once in a while.
After about 50 minutes, remove from oven, drain the oil (which you can re-use), squeeze the lime juice over, and cool.
Whilst the beans are in the oven, blanch the broccolini in salted water, and mix the labne with the garlic, Pink Lake salt & pepper, then spoon onto plates or serving bowl.
Place broccolini over labne (you can grill the broccolini again before serving if you so fancy) and top generously with crispy faba beans. Drizzle whole dish with lime pressed olive oil and serve.
1 comment
Yes, I made this for lunch for 3. A couple of minor mods – we have sweet young Broccoli in our garden at the moment so used small florets, and we had no lime but plenty of lemon. Some of our own beetroot were added to serve along with some oven roasted tomatoes.
It went over a treat! Tips – I prepared the beans in advance and slightly rewarmed before serving, and added the lime/lemon juice just before serving. Slightly charring the broccoli is worth the effort. I make my own Labne, so add a little salt along with the garlic
We will be making this again – Steve
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