Photo by: Jonathan Lovekin

Lightly stewed broad beans, peas and gem lettuce

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60ml olive oil, plus extra to finish
3 garlic cloves, sliced
10 spring onions, cut on an angle into 2cm long slices (75g)
375g fresh or frozen broad beans, blanched and podded
250g peas, fresh or frozen
about 350ml vegetable stock
4 thyme sprigs
3 little gem lettuces (300g), ends removed and quartered lengthways
20g mint, chopped
grated zest of 1 lemon
salt and black pepper

Rice:
250g basmati rice
50g unsalted butter
480ml boiling water
80g Parmesan, grated
1½ tbsp lemon juice

This quick stew of fresh seasonal vegetables is comfort personified, particularly when served with the cheesy rice. For those who like their comfort to be served alongside a healthy conscience then the rice can be swapped for pearl barley or spelt, boiled and mixed with olive oil and some garlic. For those of the opposite persuasion, more Parmesan than recommended can happily be added.

Serves four

(Plenty More, page 131)

Method

The method for this recipe is available in the book Plenty More, available to buy here.
Plenty More |
£27.00

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