BROAD BEANS AND LABNE WITH HERB LEMON OIL

Sun and spring green vegetables bring thoughts of dishes to share for entertaining. Drain fresh goats curd or yoghurt the night before to have ready a tangy soft cheese that’s perfect accompaniment to serve with broad beans. Make a herby dressing with local lemon infused olive oil and serve with warmed bread. Young, smaller broad beans are tight and sweet and won’t require double peeling. When using larger broad beans, peel the outer skin after the cooking step, to reveal the bright green bean inside. 

serves 3-4 as a side dish

200g Main Ridge Dairy Cashmere (goat curd), or 1½ cups Greek natural yoghurt

sea salt

2 spring garlic, white part finely chopped (green reserved for other use)

750g broad beans, podded to have about 200g beans

1 cup loosely packed chervil leaves (or mint, or chives, or basil leaves)

1/3 cup Little Pier Agrumato lemon olive oil, plus extra for drizzling

black pepper

Line a fine mesh sieve with a large piece of muslin folded in half (a clean chux cloth is also good to use). Place the sieve over a bowl. Stir ¼ teaspoon salt and chopped garlic through the curd or yoghurt, then spoon into the lined sieve. Fold any hanging cloth back over the top of yoghurt or curd to cover the surface. Refrigerate and allow to drain for 12 hours, or overnight.

Place the chervil (or other herbs), oil, salt and grinding of pepper in a processor. Blend until herbs are finely chopped and the mixture is a thick dressing. Taste and adjust seasoning with extra salt, if needed. Add a pinch of sugar if the taste is a little bitter. Set aside.

Meanwhile, bring a large saucepan of salted water to the boil over a high heat. Add the broad beans and cook for 2 minutes for small beans, and 3 minutes if large. Drain, then, plunge into a bowl of iced water to stop the cooking process. When cool, drain well. If double peeling the larger beans, slip off and discard the outer skin.

When ready to serve, toss the beans with the dressing in a bowl. Unwrap the muslin from the drained curd or yoghurt, it should hold its shape revealing a textured pattern from the fabric. Invert onto a serving plate then spoon the beans and dressing over and around the drained curd. Garnish with chervil or chosen herb. Drizzle with extra lemon oil if desired.

Tip: if you access to young broad bean leaves or flowers add a handful to the bean mixture.

 Option: Substitute the broad beans with blanched or grilled asparagus spears.

Recipe by Fiona Hammond, October 2023