Charred broad beans with soy dressing
- July 2018
- Serves 4
- Hands-on time 30 min
Forget about podding – this charred broad bean recipe is easy and flavoursome. Drizzled with mirin, tamari and topped with smoked sea salt, they’re the perfect summer treat.
Fancy doing more with with broad beans? Add to a tabbouleh salad for a fresh and light side dish.
- Gluten-free recipes
- Vegetarian recipes
- 6g (0.6g saturated)
- 6.7g (2.5g sugars)
- 500g broad beans in their pods
- Olive oil for brushing
- Juice 1 lime
- 1 tbsp tamari
- 1 tbsp mirin (Japanese sweet rice wine, from the world food section of large supermarkets)
- 1 tsp Maldon smoked sea salt flakes (see tip)
- Large pinch chilli flakes
- 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.
- 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.
If you can’t find smoked salt, use regular sea salt flakes and add before you grill for extra flavour.
A fruity white with a surge of citrus – make it an Aussie dry riesling or New Zealand/Chilean sauvignon blanc.
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