Broad bean and herb salad with toum from Ottolenghi Test Kitchen - Shelf Love (page 196) by Yotam Ottolenghi and Noor Murad

  • lemons
  • Greek yogurt
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute frozen peas for frozen broad beans; and herbs of your choice for dill and mint.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Creamed corn stuffed peppers with pickled jalapeños

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute frozen peas for frozen broad beans; and herbs of your choice for dill and mint.

  • AminaBear on February 16, 2026

    Made with frozen edamame. Was great. Would absolutely make again.

  • KarinaFrancis on December 06, 2021

    I had some frozen broad beans languishing in the freezer and some toum leftover from the weekend, so this was the perfect recipe. The balance of creamy , crunchy and zesty. I’ll definitely make it again and take the suggestion to use frozen peas.

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