We’re just on the cusp of broad bean season! I can’t wait, I absolutely love broad beans. I got my hands on some of the first ones at the supermarket and they were delicious. They happened to be babies but I love them nice and tender. The only thing about them when they’re that small is they are a bit more tedious to peel. I peeled mine for the purposes of this lovely picture but generally I can’t be bothered to go through all of that! If you want to do it fast, keep your beans in the freezer, boil a kettle and soak them for a few minutes under the boiled water. They should pop out of the case very fast. I wanted to try something fresh, and there’s nothing fresher than fresh boiled new potatoes boiled until al dente and tossed with a few humble ingredients. Simplicity at its best…this serves about four people as a side dish and as a vegetarian main course two. Enjoy!
|Broad beans and mint are best friends!|
600g new potatoes boiled till al dente
100g frozen peas
150g broad beans shelled
1 tbsp. good olive oil
Zest of one lemon
Handful mint and marjoram
Get the potatoes boiling and peel the broad beans.
Zest the lemon and chop the herbs.
Crush as much garlic as you are happy to eat!
Put the frozen peas in a colander and drain the potatoes over them to thaw.
Mix the hot potatoes with the olive oil, lemon zest, garlic and herbs.
Serve immediately, or is okay served room temp or even cold!
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