Cypriot broad bean salad with dill and lemon (Koukia salata)

1. Boil the broad beans (fresh, shelled or frozen) in salted water for 4-5 minutes, then plunge into iced water.

2. Slip the thin greyish inner skins off the larger beans so they turn bright green and silky.

3. Slice the red onion into very thin half-rings and finely chop the dill and mint.

4. In a bowl whisk the olive oil with the lemon juice, salt and pepper.

5. Add the beans, onion and herbs and toss gently.

6. Leave for 15 minutes and serve at room temperature with grilled fish, halloumi or roast meat.

Tip: In spring in Cyprus fresh broad beans are also eaten raw from the pod with salt – if you get young, small beans, you can skip the peeling.