Salted Roasted Broad Beans with Lemon - Middle East Street Food

 

Got a glut of broad beans? Then turn them into this rather lovely Lebanese snack. 

Pod them and give your broad beans a wash and put them on a baking sheet on baking paper, cook for 15 mins at 180 and turn over and put back in the oven for another ten mins. Allow to cool a bit.

Make a brine solution with lots of salt and put the beans in and leave for at least half an hour, then drain, don't wash.

Sprinkle with cumin and chilli powder then squeeze half a lemon over them and cut the remaining half lemon up and add to the beans.

When you eat them you throw away the skins. A snack best served with a cold beer.

I made a few as above to try them and I'm going to go and pick the rest from the allotment.