Peas and broad beans in lemon juice and olive oil
Look for pods that are plump, have no blemishes and are heavy for their size. When they are fresh they are lovely simply boiled and, again, served with butter, salt and pepper. Do you need to double-shell broad beans⁄ Yes and no. Friends of mine grow them in their vegetable patch each year and wouldn't dream of double peeling them. For the larger ones, I do find it worthwhile. The skin can be a little coarse and has a slightly bitter taste whereas the twice-shelled broad bean is as delicate as the pea.
Ingredients
750g peas, shelled (gives 1 cup)
750g broad beans, shelled
juice of 1 lemon
4 tbsp extra virgin olive oil
half a garlic clove, finely sliced
1/2 tsp ground cumin
1/4 tsp paprika
salt
Method
Boil peas and broad beans separately in salted water until cooked - about 5 minutes. Drain and rinse. Pod broad beans and place in a mortar and pestle with the peas and the remaining ingredients, and crush lightly so it becomes a rough, wet paste. Season to taste and add more olive oil or lemon juice to your liking. Use at once over grilled chicken or fish.
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Brigitte Hafner is a chef, restaurateur and recipe writer.From our partners
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