A classical light spring dish with a fresh butter accompaniment to melt over the top.
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Ingredients
300g Frozen Peas
300g Frozen Broad Beans
150g Snow Peas, roughly sliced
6 Spring Onions, sliced
60g Bag of Rocket
1 tbsp Olive Oil
Large Knob of Butter
Herb Butter
300g Frozen Peas
300g Frozen Broad Beans
150g Snow Peas, roughly sliced
6 Spring Onions, sliced
60g Bag of Rocket
1 tbsp Olive Oil
Large Knob of Butter
150g Salted Butter, softened
1 Shallot, finely diced
1/4 Cup Finely Chopped Basil
1/4 Cup Finely Chopped Mint
Method
STEP 1
Place a large pan of salted boiling water over a high heat.
STEP 2
Blanch the broad beans for 2 minutes, drain and transfer to a large bowl of iced water. Once cooled remove the greyish outer skin and reserve the bright green inner bean (I know this is an arduous task but it makes a big difference).
STEP 3
Repeat this process with the peas, again cooking for 2 minutes before transferring to iced water (no need to de-shell them though)
STEP 4
To finish heat the oil & butter in a large frying pan over a medium heat. Add the peas, broad beans, snow peas and spring onion to warm through. Remove from the heat and stir in the rocket leaves just before serving.
STEP 5
Serve with the herb butter on the side to melt over the top.
STEP 6
For the herb butter blend together the butter, shallot, basil & mint until well combined. Spread out over a large piece of clingfilm and roll into a log shape before wrapping tightly. Refrigerate until ready to serve. Unwrap and cut into medium rounds with a sharp knife.