top of page

Broad Beans and Peas


This is a great dish in Spring, when everything is at its freshest. Great with the addition of asparagus too.




200 gm podded peas (350gm unpodded)

400 gm podded broad beans (800gm unpodded)

Finely grated rind and juice of 1 lemon

2 tbsp olive oil, plus extra for drizzling

2 tbs good quality white wine vinegar

½ cup torn mint


Add beans saucepan of boiling water for 3-4 minutes until tender . Drain and refresh under cold water. Drain, peel beans and discard skins. Transfer to a large bowl. Quickly blanch peas, refreshing them in cold water until they have completely cooled off.

Add to bowl with beans, along with lemon zest, lemon juice, mint and white wine vinegar. Season with pepper. I garnished my dish with prosciutto on the night of our dinner but you can have it without and it’s just as good.

bottom of page