Serves
4

Preparation

15min

Skill level

Easy
By
Average: 3.6 (6 votes)
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Ingredients

  • 500 g frozen broad beans, thawed, peeled
  • 1 carrot, grated
  • 3 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp red wine vinegar
  • 60 ml (¼ cup) extra virgin olive oil

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.

Instructions

Combine all ingredients in a bowl and season with salt and pepper.

As seen in Feast Magazine, Issue 13, pg73.

Photography by Derek Swalwell