serves
4
prep
5 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp cumin seeds
- ½ cup dried broad beans, soaked overnight, drained and boiled
- 1 tin butter beans, with liquid
- 4 cloves garlic, minced
- 50 ml extra virgin olive oil
- ½ cup fresh broad beans, blanched and peeled
- 2 lemons
- Bunch dried oregano (the Greek style one that is hung up)
- 1 bunch parsley, finely chopped
- Salt and pepper
- 1 loaf sourdough bread, sliced
You will need to start this a day ahead to prep the dried broad beans.
Instructions
- Toast the cumin seeds in a dry pan for 30 seconds over low heat.
- Add rehydrated and cooked broad beans, garlic, butter beans (including some of the liquid from the tin), olive oil, fresh broad beans, juice of 2 lemons, oregano and parsley and season with salt and pepper. Lightly warm through, making sure not to boil the mixture.
- In the meantime, drizzle a little olive oil over a slice of bread and place it in a pan to crisp up on both sides. Repeat with more slices to prepare enough for serving
- Place bread at the bottom of a bowl. Spoon over the mixture adding a nice amount of liquid. Finish with lots of parsley and additional lemon juice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
