Funnily enough I did not see this delicious simple dish in Greece but at Mezi-Mazi restaurant [Prospect Road, Prospect, South Australia]. Made completely out of season and most likely with frozen broad beans it was still delicious and a dish I kept a note of for Spring. An abundance of broad beans this year it is a recipe that has been passed around with a bag of just picked broad beans. Our friend Bill Leonida, a very fine and passionate cook added ½ a pickled lemon, rind only finely sliced and said it was delicious served with simple pan-fried fish pictured.
It’s not really a recipe as such and the quantities don’t matter all that much, but the seasoning and lemon juice are mandatory to get the right taste. Good as a vegetable dish, served with plain rice and Bill has shown panned fish [pictured below]. To be honest it would be good with pretty much anything….added bonus it’s vegetarian and vegan.
AO 15 NOVEMBER 2023
PANNED FISH, GREEK BROAD BEANS…IMAGE © BILL LEONIDA
1 medium onion, peeled and chopped
1-2 large garlic cloves, peeled and chopped fine
1 medium carrot, peeled and chopped
2 sticks of celery, peeled and chopped, couple of leaves reserved and chopped
dried Greek oregano
podded broad beans 
lemon 1 or 2 depending on size, strained juice only parsley chopped
Sauté onion, garlic, carrot and celery in a generous amount of olive oil. Season salt, pepper, oregano cook gently until ingredients are cooked through add broad beans cook for 4-5 minutes add more oil and lemon juice. Remove everything from pan with slotted spoon, quickly reduce pan juices and pour over the top. Scatter the celery leaves and parsley over the top.
 If you have different sizes of broad beans separate them out a bit so that you can add the largest first and cook them out a bit before adding the small ones. This is a rustic dish but if you want to refine it you can pod, blanche and peel the larger broad beans.
GREEK BROAD BEANS…IMAGE © BILL LEONIDA
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