- serves 2 people
- preparation 30 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 2 kg fresh broad beans, podded to give 500 g
- 1 cup fresh peas
- ¼ cup extra virgin olive oil
- 1 lemon, juiced
- salt and pepper, to taste
- 1 handful mint leaves, to garnish
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
Cook the broad beans in a saucepan of salted boiling water for 2 minutes. Add the peas and cook for a further 2 minutes until tender. Plunge the beans and peas in a bowl of ice water. Drain.
Squeeze the broad beans to remove them from their skins, discarding the skins.
Place the broad beans and peas in a bowl. Add the extra virgin olive oil, lemon juice, salt and pepper and toss to combine.
Garnish with mint to serve.
Text © 2012 Maria Benardis
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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