By grilling the broad beans in a foil parcel, they steam while cooking and are infused with the garlic, mint and lemon flavours. If you use young broad beans, the whole pod can be eaten (tip: before cooking remove the strings that run along either side of the pod). If the broad bean pods are larger, the cooking time will be a little longer and you can easily squeeze out the beans, between your teeth.

I have also provided couple of delicious spring salad ideas using the grilled beans and garlic (see below).

serves 4

1 kg broad beans, ends removed 

3 green garlic, ends trimmed, halved lengthways

¼ cup extra virgin olive oil

¼ cup fresh lemon juice 

finely grated zest of half a lemon

8 large mint sprigs (stem and leaf)

sea salt

freshly ground pepper

Preheat a barbeque (with hood) to medium-high.  

Lay four sheets of foil measuring about 30 x 30cm each. Divide the broad beans and green garlic into four and arrange in middle of each sheet of foil.  Drizzle over the oil, lemon juice and scatter over, lemon zest, mint sprigs, then a pinch of sea salt and grinding of black pepper.  

Bring the sides of foil along the length to meet in the middle, fold over to seal. Seal the ends. Transfer parcels on to the barbecue grill. Close the barbecue hood. Cook for 10 minutes, if young beans or about 15 minutes for long older beans. Carefully open the foil parcels to check the broad bean pods and garlic bulbs are just tender.  

Serve directly from the foil parcel. 

Broad bean, green garlic, pea and mint salad 

1 quantity of grilled broad beans and spring garlic (recipe above)

300g shelling peas

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

sea salt

black pepper 

½ bunch mint leaves, chopped

50g Main Ridge Ashed Pyramid chevre 

Prepare the shelling peas the same as the broad beans in the above recipe. Grill for about 12 minutes, or until the peas are just cooked. Test doneness by opening one of the pods and taste. 

When the grilled peas and broad beans are cool enough to handle, squeeze out the peas and beans from their pods. If you prefer to double pod your broad beans, remove the outer skin.  Transfer the peas and beans to a bowl. Coarsely chop the spring garlic and add to the bowl. Stir through the lemon juice, olive oil and season to taste with extra salt and freshly ground pepper. When ready to serve stir through the mint leaves and cheese.

Broad bean, green garlic, mint and quinoa salad 

1 cup quinoa 

1 quantity of grilled broad beans and spring onion (recipe above)

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

sea salt

black pepper

½ bunch mint leaves, chopped

While the broad beans and garlic are grilling, prepare the quinoa. Rinse the quinoa in a sieve under cold running water. Drain. Transfer to a saucepan and cover with 2 cups of cold water. Place the saucepan over a high heat and bring to the boil. Reduce the heat to a low simmer and cover with a lid. Cook for 15 minutes, or until all the water is absorbed. Transfer to a large bowl. 

When the broad bean pods are cool enough to handle, squeeze out the beans. If you prefer to double pod, remove the outer skin. Transfer the beans to the bowl of quinoa. Coarsely chop the spring garlic and add to the bowl. Stir through the lemon juice, olive oil and season to taste with extra salt and freshly ground pepper. When ready to serve stir through the mint leaves.

Fiona Hammond © 2020