RECIPE: Saffron new potatoes, with broad beans, lentils & olives

INGREDIENTS
500g new potatoes, scrubbed and chopped into wedges
1 good pinch of saffron
2 bay leaves
1 lemon
400g broad beans, podded
1 onion, peeled and finely sliced
oil for frying
1 garlic clove, peeled and finely chopped
small handful black olives, sliced
250g cherry tomatoes
1 large sprig of oregano, leaves chopped (or 1 tsp dried)
1 tin green lentils, rinsed and drained
olive oil
small bunch parsley, chopped
small bunch mint, shredded
salt and pepper
a few fresh spring onions, finely sliced

Step 1:
Put a medium saucepan of water on to boil. When boiling add the broad beans, simmer for
about 3 minutes until tender. Drain and rinse in cold water. Peel and set aside.

Step 2
Place the potatoes in the drained saucepan with the saffron and bay. Season with
salt. Peel 3 fat strips of lemon zest; add those. Cover with water, bring to a low boil
and cook for 7 mins, then remove from the heat and leave aside to soak in the
saffron water.

Step 3
Heat 1 tbsp of oil in a large frying pan. Gently fry the onion, stirring now and then, for 8 mins.
Stir the garlic, olives, tomatoes and oregano. Turn up the heat and cook until the tomatoes
start to soften and burst, 2-3 mins.

Step 4
Stir in the lentils, broad beans, 2 tbsp of olive oil and a ladle of saffron water from the potato
pan. Heat through, while you drain the potatoes, reserving a little more of the saffron water.

Step 5:
Stir half the parsley and mint into the lentil mix. Add a splash more saffron water if
needed to loosen the mix more. Season and add lemon juice to taste. Add the potatoes and serve sprinkled with remaining parsley and mint and freshly sliced
spring onion.

Optional extras: A handful of crumbled feta, a big dollop of Greek or coconut yoghurt to serve.
(Last month’s kefir flatbreads would work really well with this recipe! Find it here…)