Grilled broad beans with dill-garlic salt
for 4 persons
- 1 kilo of broad beans in the shell
- 5 sprigs of rosemary
- vegetable oil
For the dill-garlic salt:
- 1 tablespoon of sea salt
- 1½ teaspoon dried dill
- ½ teaspoon of garlic granules
- ½ teaspoon onion powder
- coffee / spice grinder or a mortar
Step 1: Go, Go, Go, Fire up the Q! Prepare your barbecue for direct cooking at 200 ° C.
Step 2: Grind the ingredients for the dill-garlic salt in a coffee grinder or mortar to a fine powder. And set this apart. Put the broad beans and sprigs of rosemary in a large bowl and add a dash of oil. Hussel as well, the broad beans and rosemary must all be covered with oil. Place the broad beans and rosemary on the barbecue grill.
Step 3: Turn the beans after 4 minutes. Remove the rosemary from the barbecue if it no longer smokes but burns.
If the broad beans after 8 to 10 minutes have turned from bright green to matte brown-green and start to get black spots, then they are allowed off the barbecue.
Step 4: Let the grilled broad beans steam for 5 minutes in their shell and sprinkle well with the dill-garlic salt.