This is a recipe taken from Ottelenghi.
500g shelled broad beans
2 medium lemons
2 garlic cloves, crushed
200g radishes, halved lengthways
50g purple radish cress or small purple basil leaves
1 tablespoon ground cumin
75ml olive oil
1/4 teaspoon chilli flakes
salt and black pepper
Place the quinoa in a saucepan with plenty of water, bring to the boil and simmer for 9 minutes. Drain in a fine sieve, rinse under cold water and leave to dry.
Throw the broad beans into a pan of boiling water, bring back to the boil and quicly drain in a colander. Refresh wirth cold water and leave to dry. Then gently press each bean with your fingers to remove the skins.
Squeeze the juice from the lemons. Once the quinoa is dry, transfer it to a bowl. Add the broad beans, garlic , radishes, half the radish cress, the cumin, olive oil, chilli flakes and some salt and pepper. Toss gently. Plate and garnish with the remaining cress.