Roasted crushed faba beans with cumin & lime, broccolini & labne

Recipe created by Almay Jordaan (Neighbourhood Wine / Old Palm Liquor), Serves 2


200g Mount Zero Faba Beans soaked overnight

10g toasted ground cumin

1 lime, juiced

400ml Arbequina Extra Virgin Olive Oil

Sea salt to taste

Grind of black pepper

2 bunches of broccolini, washed & trimmed

200ml thick labne

1 garlic clove, microplaned

Mount Zero Lime Pressed Olive Oil

Pink Lake salt and pepper


Set oven to 180C

Drain the faba beans & cook in fresh water on a moderate heat until just tender but not breaking up. This can take about 15-20 min depending on the size of the beans and how long they were soaked for. When they have reached this point, drain well and tip onto a dishcloth for a bit to dry well.

Now tip the beans into a bowl and mix with the cumin, salt, pepper & oil – the generous amount of oil is to sort of shallow-fry, it won’t all be served!

Scrape the oil and bean mixture into a roasting tray and place in the oven to cook on a low heat. You’ll soon see them colouring and crisping. Remember to stir every once in a while. They should be done after 50 minutes. Remove from oven, drain the oil (which you can re-use), squeeze the lime juice over, and cool.

Whilst the beans are in the oven, blanch the broccolini in salted water, and mix the labne with the garlic, Pink Lake salt & pepper, then spoon onto plates or serving bowl. Place broccolini over labne (you can grill the broccolini again before serving if you so fancy) and top generously with crispy faba beans. Drizzle whole dish with lime pressed Mount Zero olive oil and serve.

Almay Jordaan

Recipe Ingredients from the Mount Zero Range