Charred broad beans with soy dressing

Name: Charred broad beans with soy dressing
Yield: Serves 4
Ingredients: 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

Published: 22 Sep 18
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 30 min

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Ingredients

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

Method

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.

Recipe from July 2018 Issue

Nutrition

Nutrition: per serving

Calories: 101kcals
Fat: 6g (0.6g saturated)
Protein: 3g
Carbohydrates: 6.7g (2.5g sugars)
Fibre: 4.1g
Salt: 1.8g

delicious. tips

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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Charred broad beans with soy dressing

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