Toast#2 Spring peas, broad beans & flow­ers Serves 4

The Simple Things - - | EATING WELL -

Full of the things that shine in spring.*

100ml ex­tra vir­gin olive oil 350g pod­ded broad beans and peas Hand­ful of pars­ley, stalks and all, finely chopped Hand­ful of mint, leaves picked, finely chopped 2 gar­lic cloves, crushed 2 dried chill­ies ½ lemon 4–8 slices of sour­dough to serve Lemon Ri­cotta Ed­i­ble flow­ers

Cook’s note You can now buy ed­i­ble flow­ers at the su­per­mar­ket, usu­ally stocked along­side the fresh herbs.

1 Heat 80ml of the olive oil in a heavy-based fry­ing pan over a low heat. Add the broad beans, peas and a pinch of salt and pep­per. Fry for about 10 mins.

2 Grind the pars­ley, mint, gar­lic and chilli with the re­main­ing oil to a paste us­ing a pes­tle and mor­tar. Add to the pan with the veg and fry for 2–3 mins. Re­move from heat and add a squeeze of lemon juice.

3 Boil the eggs for 6 mins and toast the bread.

4 To serve, peel and halve the eggs, spoon the broad bean mix on the toast, then top with the eggs, a squeeze of lemon, some ri­cotta, a pinch of salt and freshly ground or cracked black pep­per, and a scat­ter­ing of flow­ers.

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