Moroccan style broad bean salad with yoghurt & crunchy bits

INGREDIENTS

• 4 large handfuls podded broad beans
• 2 lemons
• extra virgin olive oil
• sea salt
• freshly ground black pepper
• 1 handful fresh mint, leaves picked
• 1 small red onion, peeled and finely chopped
• 1 teaspoon cumin seeds, bashed
• 1 pinch dried chilli
• 1 handful stale breadcrumbs
• 285 ml creamy live yoghurt or soured cream