Recipes

Broad beans with sumac

You need this

• 500 grams of peas

• 1 tablespoon of olive oil

• 100 grams red onion, very thinly sliced

• 1 garlic clove

• 30 grams of parsley, leaves only

• 1/2 – 1 teaspoon of sumac

• Pinch of Maldon salt

• 1 tablespoon tahini

• 2 tablespoons of lemon

• Handful of white and black sesame seeds

To work

2x on the broad beans, do not skip this step because only shelled broad beans have a much more bitter taste.
You can blanch the broad beans briefly, but double-shelled broad beans can also be eaten as is.

Heat the olive oil in a heavy-bottomed pan. Fry the onions briefly, then add the garlic and finally the parsley.

Mix the broad beans with the onion/garlic/parsley. Then add the sumac and some Maldon salt to taste.

In a separate bowl, mix the tahini with the lemon until smooth. Add some water and salt if necessary to get a smooth sauce

Divide the salad over the serving plate, drizzle with the dressing and scatter the sesame seeds

Come visit the Cookery

When looking for the best tahini, the wondergrill or snacks to enjoy at home or on our terras come to our beautiful location in the middle of de Pijp in Amsterdam. The open workshops will start again after the summer but if you are planning a private workshop or diner you are more then welcome! See you soon!?

If you are planning a visit to Esther’s Cookery during the month of July & August please check if we are open!

Our opening hours are:
Monday: 1pm – 5pm
Tuesday: 1pm- 5pm
Wednesday: 1pm – 5pm
Thursday: 11am – 5pm
Friday: 11am – 5pm
Saturday: 11am – 5pm
Sunday: Closed

Recipes

Broad beans with sumac

To work

2x on the broad beans, do not skip this step because only shelled broad beans have a much more bitter taste.
You can blanch the broad beans briefly, but double-shelled broad beans can also be eaten as is.

Heat the olive oil in a heavy-bottomed pan. Fry the onions briefly, then add the garlic and finally the parsley.

Mix the broad beans with the onion/garlic/parsley. Then add the sumac and some Maldon salt to taste.

In a separate bowl, mix the tahini with the lemon until smooth. Add some water and salt if necessary to get a smooth sauce

Divide the salad over the serving plate, drizzle with the dressing and scatter the sesame seeds

Come visit the Cookery

Opening hours

To cook

Esther's Cookery

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Recipes

Broad beans with sumac

To work

2x on the broad beans, do not skip this step because only shelled broad beans have a much more bitter taste. You can blanch the broad beans briefly, but double-shelled broad beans can also be eaten as is.

Heat the olive oil in a heavy-bottomed pan. Fry the onions briefly, then add the garlic and finally the parsley.

Mix the broad beans with the onion/garlic/parsley. Then add the sumac and some Maldon salt to taste.

In a separate bowl, mix the tahini with the lemon until smooth. Add some water and salt if necessary to get a smooth sauce

Divide the salad over the serving plate, drizzle with the dressing and scatter the sesame seeds

Come visit the Cookery

2x on the broad beans, do not skip this step because only shelled broad beans have a much more bitter taste.
You can blanch the broad beans briefly, but double-shelled broad beans can also be eaten as is.