Zeytinyağlı Bakla (Broad Beans in Olive Oil with Dill)
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Ingredients
- 500 g frozen broad beans
- 60 g spring onions, sliced
- 4 tbsp olive oil
- 1 lemon, juiced
- 3 tbsp fresh dill, chopped
- 1 tsp caster sugar
- 100 ml vegetable stock
Nutrition (per serving)
- Calories
- 241 kcal
- Protein
- 10.6 g
- Carbohydrate
- 13.2 g
- of which sugars
- 3.8 g
- Fat
- 14.4 g
- of which saturates
- 2 g
- Fibre
- 8.4 g
- Salt
- 0.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide pan and cook the spring onions for 3 minutes until softened.
- 2
Add the frozen broad beans, caster sugar and vegetable stock, cover and simmer for 12-15 minutes until the beans are tender.
- 3
Take off the heat and leave to cool to room temperature.
- 4
Stir in the lemon juice and most of the fresh dill.
- 5
Scatter with the remaining dill to serve.
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