Broc­coli and peas with hazel­nuts, lemon and mint

Living Etc - - ENTERTAINING -

Serves 4-6

* 1 large head broc­coli * ¼ spiced pre­served lemon * 140g fresh peas * ex­tra-vir­gin olive oil, for driz­zling * juice of ½ lemon

* 45g roasted hazel­nuts, coarsely chopped * 1 long red chilli, halved length­ways, seeds re­moved and thinly sliced * 1 large hand­ful mint leaves, roughly torn * Hi­malayan salt and freshly ground black pep­per

Cut the broc­coli length­ways into medium-sized wedges, rinse well and set aside.

Re­move and dis­card the pre­served lemon flesh and thinly slice the skin.

Bring a large saucepan of wa­ter to the boil. Cook the broc­coli for 2 min­utes, or un­til just ten­der.

Add the peas and cook for 10-15 sec­onds, un­til ten­der. Drain.

Put the broc­coli and peas in a medium bowl. Driz­zle gen­er­ously with the olive oil and squeeze over the lemon juice. Toss to coat. Add the pre­served lemon, hazel­nuts, chilli and mint. Sea­son with salt and pep­per. Toss to com­bine.

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