1 lb / 450 g shelled broad beans, these should be small and fresh
juice of 1/2 lemon
1 teaspoon olive oil
3 tablespoons yogurt
4 tablespoons Spicy Mayonnaise (see recipe)
1 tablespoon fresh chopped mint
1 tablespoon fresh chopped herbs (basil, oregano, chives, thyme, parsley, marjoram in any combination)
1 oz / 25 g pine kernels
- Cook the beans until just tender, then drain and toss them with the olive oil and lemon juice while still hot. Leave to cool.
- Mix together the yogurt, mayonnaise and most of the herbs.
- Mix with the beans and pine kernels.
- Sprinkle with remaining herbs and serve.