- 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
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.
Combine all ingredients in a bowl and season with salt and pepper.
As seen in Feast Magazine, Issue 13, pg73.
Photography by Derek Swalwell