Charred broad beans with soy dressing

Method

1. Heat a barbecue or griddle pan until hot. Brush the pods all over with oil. Cook for 5-8 minutes, turning once, until the pods are charred on both sides and the beans inside are tender.
2. In a small bowl, combine the lime juice, tamari and mirin. Arrange the pods on a platter (or a tray lined with baking paper) and toss with the smoked salt and chilli flakes, then splash with the dressing and serve the rest on the side. Pod the beans at the table and enjoy with the extra dressing.