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Lemony broad beans with goat's cheese, peas & mint

Lemony broad beans with goat's cheese, peas & mint in a large dish

Lemony broad beans with goat's cheese, peas & mint

Name: Lemony broad beans with goat's cheese, peas & mint
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 40g blanched hazelnuts; 250g broad beans podded and skins removed from the beans; 200g fresh peas; 4 tbsp extra virgin olive oil plus a drizzle to serve; 2 banana shallots peeled and thinly sliced; 1⁄2 small bunch of mint finely chopped, plus extra leaves to serve; ½ small bunch of flat-leaf parsley finely chopped; 1 lemon zested and juiced; 150g log goat's cheese with rind, sliced into 5mm rounds; crusty bread to serve

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.11 ratingsRate

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Use goat's cheese with a rind here so it will slice well and have a lovely firm, creamy texture. It pairs beautifully with lemony broad beans, peas and mint

Gluten-free

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Braised summer veg

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

40g blanched hazelnuts
250g broad beans

podded and skins removed from the beans
200g fresh peas
4 tbsp extra virgin olive oil

plus a drizzle to serve
2 banana shallots

peeled and thinly sliced
1⁄2 small bunch of mint

finely chopped, plus extra leaves to serve
½ small bunch of flat-leaf parsley

finely chopped
1 lemon

zested and juiced
150g log goat's cheese

with rind, sliced into 5mm rounds
crusty bread

to serve

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Nutrition: Per serving

kcal380
fat28g
saturates9g
carbs10g
sugars3g
fibre9g

high
protein17g
salt1.2g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Tip the hazelnuts onto a baking tray and roast for 12-15 mins until golden. Leave to cool. Cook the broad beans and peas in a pan of boiling water for 2 mins, then drain.
step 2

Heat half the oil in a small frying pan over a low-medium heat and fry the shallots with a pinch of salt for 12 mins until softened. Remove from the heat and leave to cool.
step 3

Roughly chop the cooled hazelnuts, then toss with the broad beans and peas. Add the mint, parsley, remaining olive oil, the lemon zest and juice and the cooled shallots. Season with black pepper and ½ tsp sea salt flakes.
step 4

Spread the mixture over a large serving plate and top with the sliced goat’s cheese. Drizzle with a little extra olive oil and scatter with torn mint leaves, then serve with chunks of crusty bread.

Recipe from Good Food magazine, July 2021

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A star rating of 4.8 out of 5.11 ratings

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