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Broad Bean Smash with Spiced Lamb and Lemon Yoghurt

by Myles Hopper, Giles Humphries from Mindful Chef: Healthy You, Happy Planet

Tender lamb is served over a zesty pea and broad bean smash for a simple, fresh summer dish perfect for a light weekend lunch.

Introduction

The British broad bean season runs from April to September, but they are at their finest during the height of summer. Freshly picked broad beans have a velvety flesh and are a creamy protein-packed addition to any dish. A fantastic way to practise mindfulness, ensure to leave enough time to pod your beans. If you use small beans you don’t necessarily need to skin them as well, as they’re soft enough; larger beans’ skins can be tougher and may need to be skinned (see Chef’s tip). This dish is perfect for lunch or a light supper; just add a handful of boiled potatoes for a more substantial meal.

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Ingredients

1 lemon
100g almond yoghurt
2 garlic cloves, peeled
40g rocket
150g peas, fresh or frozen
1.5kg broad beans, in their pods, podded or 300-400g podded and skinned (see Chef's tips)
20g flaked almonds
1 tbsp rapeseed or vegetable oil
2 x 150g lamb leg steaks
2 tsp ground coriander
2 tsp cumin seeds
pinch of chilli flakes, plus extra to garnish
handful of dill, roughly chopped
sea salt and black pepper

Essential kit

You will need: a food processor.

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Method

Grate the zest of the lemon and add to a small bowl with the yoghurt. Mix, then set aside.

Put the garlic cloves into a small food processor with the rocket, peas and two thirds of the broad beans. Cut the zested lemon in half and add the juice from one half to the processor, season with salt and pepper and blitz to a chunky purée.

Heat a frying pan over a medium heat. Add the almonds and toast for 2–3 minutes, until golden, then remove from the pan.

Return the frying pan to a medium–high heat with . tablespoon of oil. Season the lamb steaks with the ground coriander and a little salt and cook for 3–4 minutes on each side for medium, or 5–6 minutes for well done. The meat should be blushing pink when medium and have no pink when well done. Leave to rest while you cook the remaining beans.

Return the now-empty frying pan with ½ tablespoon of oil on a medium–high heat. Add the cumin seeds and a pinch of chilli flakes, to taste, and toast for 1 minute, then add the remaining broad beans with a splash of water and warm through for 1 minute before removing from the heat. Season with half the dill, salt and a squeeze of lemon juice.

Slice the lamb against the grain (see the Chef’s tip on page 127 of Mindful Chef: Healthy You, Happy Planet). Scoop the broad bean smash on to serving plates and scatter over the whole spiced beans. Top with the sliced lamb, lemon yoghurt, remaining dill and a few chilli flakes, if wished.

Chef’s tip: Need some help podding then skinning your beans?

Follow these simple steps:

To remove the beans from their velvety pods run your finger along the furry inside to push the beans out.

Bring a small saucepan of water to the boil. Cook the beans for 2 minutes, then drain and place in a bowl of ice-cold water to cool.

Pop the bright green beans out of their leathery grey skins.

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