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Asparagus & broad bean fattoush with crispy asparagus ends

A sharing plate of asparagus & broad bean fattoush with crispy asparagus ends

Asparagus & broad bean fattoush with crispy asparagus ends

Name: Asparagus & broad bean fattoush with crispy asparagus ends
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 2 stale pittas or 2 large flatbreads, torn into 2cm chunks; 4½ tbsp olive oil; 1 bunch of asparagus (about 250g); 1 garlic clove crushed; ½ lemon zested and juiced; 1 tsp dried mint; 1½ tsp sumac plus a pinch to serve; 1 tbsp red wine vinegar; 200g broad beans double-podded (pop each bean out of its skin); 200g radishes quartered; 200g ripe tomatoes cut into chunks; ½ cucumber deseeded and finely sliced; 3 spring onions finely sliced; 20g parsley leaves picked and stalks finely chopped

Ailsa Burt

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 5 out of 5.1 ratingRate

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Instead of tossing out the ends of asparagus spears, make the most of the whole vegetable with our Middle Eastern-style salad with radishes and broad beans

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 stale pittas

or 2 large flatbreads, torn into 2cm chunks
4½ tbsp olive oil
1 bunch of asparagus

(about 250g)
1 garlic clove

crushed
½ lemon

zested and juiced
1 tsp dried mint
1½ tsp sumac

plus a pinch to serve
1 tbsp red wine vinegar
200g broad beans

double-podded (pop each bean out of its skin)
200g radishes

quartered
200g ripe tomatoes

cut into chunks
½ cucumber

deseeded and finely sliced
3 spring onions

finely sliced
20g parsley

leaves picked and stalks finely chopped

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Nutrition: Per serving

kcal262
fat10g
saturates1g
carbs31g
sugars5g
fibre6g
protein9g
salt0.6g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Toss the bread with 2 tbsp of the olive oil and season. Arrange in a single layer on a large baking tray. Toast in the oven for 10-12 mins, stirring halfway through, until golden and crisp. Remove and set aside to cool slightly.
step 2

Trim the asparagus and finely chop the ends. Heat ½ tbsp of the oil in a frying pan over a medium heat. Tip in the chopped asparagus ends and cook for 5-7 mins until browned and crisp, then remove to a plate using a slotted spoon. Stir in the garlic, lemon zest and juice, mint, sumac, vinegar and the remaining 2 tbsp oil, then tip into a large bowl and season.
step 3

Bring a pan of salted water to the boil. Cut each asparagus spear into three pieces and tip into the boiling water along with the broad beans. Cook for 2 mins, then drain and plunge into a bowl of ice-cold water. Leave for 5 mins then drain well and arrange on a clean tea towel to dry.
step 4

Add the beans and asparagus spears to the bowl of dressing along with the radishes, tomatoes, cucumber, spring onions, parsley leaves and stalks and the croutons. Toss well to coat and arrange on a platter. Sprinkle over the crispy asparagus ends and a pinch of sumac. Serve straightaway.

Recipe from Good Food magazine, May 2024

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