What you'll need

Serves 1 (as a light meal)

• 1 tablespoon yoghurt
• salt and pepper to taste
• 1 tablespooon coriander, finely chopped
• 3 tablespooons cooking oil
• 3 teaspoons capers
• 100g blanched peeled broad beans
• 5 mint leaves
• 1⁄4 small red onion, sliced
• 1 tablespoon lemon juice
• 2 teaspoons extra virgin olive oil
• 2 teaspoons pine nuts, toasted

The easy bit

1. Line a sieve with a thin tea towel and place over a bowl. Put yoghurt into the sieve, lightly salt, mix, then set aside in the fridge for 2 hours.
2. Mix the coriander with the yoghurt and season.
3. In a small saucepan, heat cooking oil to about 150°C, fry capers till crispy and drain well.
4. In a bowl, toss together broad beans, mint, red onion, lemon juice and olive oil. Spread yoghurt on bottom of plate and arrange salad on top. Garnish with capers and pine nuts.