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Weekend Break: Recipe ; Herby Broad Bean & Pea Salad With Garlic Pitta Shards

August 9, 2008

Ingredients: 2 pitta breads; a little olive oil; 1 clove garlic, bashed lightly to loosen skins; 350g/12oz podded broad beans; 150g garden peas; 45ml chopped fresh mint; 45ml chopped fresh basil; 30ml chopped fresh flat leaf parsley; zest and juice of 1 lemon; 4 tbsp extra virgin olive oil; salt and freshly ground black pepper; 1 (100g) bag baby leaf salad

Method: To make pitta shards, grill pittas for a few mins on each side until they puff up.

Use a knife to separate each into two thin flats. Place back on grill rack, brush with a little olive oil and toast again, turning until crispy and golden. Remove from grill, cool slightly, then rub clove of garlic all over each.

Cook broad beans in boiling salted water for 4 mins, drain reserving the water, then rinse in a colander under cold water. Bring water back to the boil, add peas, bring to boil and cook for 2 mins. Rinse in the colander under coldwater. Drain.

In a large bowl, mix broad beans, peas, mint, basil, flat leaf parsley, lemon zest and juice, oil and seasoning to taste.

Arrange salad leaves over the base of a large platter then spoon the beans on top. Break the pitta into large shards and scatter over the top before serving.

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