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