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Ingredients
- 300g button mushrooms
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- Salt and pepper
- 800g broad beans, podded
- 60g toasted pecans
- ¼ tsp ground cumin
- ⅓ cup Greek yoghurt
- 1 tbsp tahini paste
- 4 sprigs flatleaf parsley
Method
Slice mushrooms and place in a bowl. Mix lemon juice with two tablespoons olive oil, salt and pepper in a small bowl, add to mushrooms and toss gently to combine. Set aside.
Cook broad beans in boiling water for two minutes then drain and rinse under cold water. Slip each bean out of its skin and add to mushrooms with pecans. Stir well.
Combine cumin, yoghurt, tahini paste and remaining olive oil in a small bowl, season with salt and pepper and stir well. Serve vegetables topped with a dollop of yoghurt dressing and finish with parsley leaves.
