BROAD BEANS & PEAS WITH MINT BUTTER
A delicious summery side dish, with the very best of the season's veg crop
Provided by Mary Cadogan
Categories Dinner, Lunch, Side dish, Supper
Time 45m
Number Of Ingredients 6
Steps:
- Heat half the butter and fry onions until soft. Add beans and stir. Add stock or water, bring to the boil, cover and cook for 5 mins. Add peas and seasoning and cook for 5 mins until tender. Stir in mint and remaining butter.
Nutrition Facts : Calories 97 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
ISRAELI COUSCOUS, PEAS, PRESERVED LEMONS, MINT & GOAT'S CHEESE
Provided by Itamar Srulovich
Categories Low Fat Vegetarian Kid-Friendly Quick & Easy Low Cal Dinner Lunch Goat Cheese Mint Pea Healthy Couscous Parsley Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 2 as a main or 4 as a side dish
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan or non-stick wok. Fry the leeks and garlic on a medium heat for 2-3 minutes to soften, then add the salt and preserved lemon, and stir to combine. Tip in the Israeli couscous and continue frying for another 2 minutes or until the little couscous balls start to go golden.
- Add half the boiling water and the peas. Boil until most of the water has soaked in, then add the rest of the water and cook on a high heat until it has also been sucked up by the couscous.
- Remove from the heat, add the mint and parsley and stir well. Finally crumble the goats' cheese all over and serve.
PEA & BROAD BEAN HUMMUS WITH GOAT'S CHEESE & SOURDOUGH
Any leftover hummus from this summery lunch dish will keep well covered in the fridge for up to three days and makes a great snack with toasted pittas
Provided by Good Food team
Categories Lunch, Main course, Snack, Starter
Time 11m
Number Of Ingredients 9
Steps:
- Tip the peas and beans into a large pan of salted boiling water, then cook for 3 mins. Drain, cool under cold water, then drain again thoroughly.
- Put the 4 tbsp oil in a pan, heat gently, then add the garlic. Cook for 3 mins, very very gently, until the oil is infused and the garlic has softened but is not coloured. Tip the oil and garlic into a jug and cool.
- Whizz the peas, beans and almost all the zest in a food processor, then trickle in the garlicky oil. Add the garlic cloves, almost all the lemon juice and 1 tbsp extra virgin olive oil. The hummus should be swirling around the bowl nicely by this point, but shouldn't be too fine in texture. Scrape the sides down if you need to. Season well - you'll need about 1 tsp sea salt and lots of black pepper. Add the rest of the lemon juice to taste. Spoon into a dish, swirl the top, then drizzle over the remaining extra virgin olive oil.
- To serve, toast the bread, then spread with the goat's cheese. Dollop a good spoonful of hummus onto each piece, drizzle with a little more olive oil, scatter with the remaining zest, then grind over a little black pepper. Top with a few pea shoots and serve.
Nutrition Facts : Calories 503 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 5 grams sugar, Fiber 12 grams fiber, Protein 19 grams protein, Sodium 1.22 milligram of sodium
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