Broad beans with yoghurt and dill

Serves

Serve as part of a mezze plate or lovely as a little side-dish (LISA BARBER)

Broad beans are a staple in the Middle East and are glorious at this time of year. Sweet, young broad beans need not be double-podded – their outer skin is still soft and not woody, as they are towards the end of their season. This is a simple recipe – delicious as part of a mezze plate or lovely as a little side-dish.

250g/8oz broad beans
40ml/11/2fl oz fruity extra-virgin olive oil
Sea salt
1 medium-sized bunch of dill
The juice of half a lemon
150ml/5fl oz thick Greek-style yoghurt
1 small pinch of sweet paprika

Start by podding the broad beans, and place a pot of well-salted water on to boil.

Once the water is boiling, add the beans and cook for one minute, then drain and place in a bowl.

Pour over the olive oil while the beans are still warm, season with a little salt and toss together well.

Chop the dill finely, scatter over the beans, and squeeze over the lemon juice.

Place in a serving bowl and spoon over the yoghurt, then gently, and with restraint, sprinkle over the paprika, and serve.