SLOW-COOKED PIE WITH SMASHED PEAS AND CHAR­GRILLED ZUC­CHINI

delicious - - SHANNON BENNETT -

SERVES 2

2 Her­bert Adams Slow-Cooked Beef with Caramelised Onion & Caber­net Sau­vi­gnon pies 1 zuc­chini, thinly sliced length­ways Olive oil spray 250g frozen peas 1 tbs ex­tra vir­gin olive oil,

plus ex­tra to serve Finely grated zest and juice of 1 le­mon Small mint leaves, to serve

Pre­pare pies ac­cord­ing to in­struc­tions on the pack.

Heat a char­grill pan or bar­be­cue to medium heat. Spray zuc­chini with olive oil and cook for 2-3 min­utes each side or un­til charred and ten­der. Trans­fer to a plate and keep warm.

Mean­while, cook peas in a saucepan of boil­ing wa­ter for 2 min­utes. Drain and mash lightly with olive oil and 1 tbs le­mon juice. Sea­son. Ar­range peas and zuc­chini on serv­ing plates. Top with le­mon zest and mint, and driz­zle with ex­tra oil. Serve with pies.

Her­bert Adams Slow-Cooked Beef with Shi­raz & Cracked Pep­per Pie with ap­ple, kale & al­mond salad

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