Wednesday, October 10, 2012

seeing green



I love the vibrancy of peas and broad beans. My theory is that the greater the depth of colour of the food in it's natural state, the more nutritious it is. With that in mind this little salad really is so pretty to look at all green, glistening and curvy shapes. This recipe is an adaptation from a girlfriend of mine, I hope you enjoy it.

broad bean and pea salad

500g broad beans cooked, cooled and shelled
250g peas cooked and cooled
1 tb mint, freshly and finely chopped
1/2 tb dill, freshly and finely chopped
1 tb freshly parsley freshly and finely chopped
3 cloves of garlic, crushed
zest of a lemon
1/2 a lemon juiced
2 tb extra virgin olive oil (best you can afford)
(optional for garnish, 3 tb of finely chopped and cooked bacon or pancetta)

1. Combine all ingredients.
2. Let sit in the fridge for at least 30 minutes so all the flavours can meet and make friends.
3. Eat up buttercup!

Notes: Lovely served with BBQ'd meats or oven adding feta and walnuts for a lunch time meal.