Braised Broad Beans, Peas and Gem Lettuce with Thyme

Dish by Yottam Ottolenghi, in his vegetarian cookbook, Plenty More.

This dish is simple, healthy, warming, fresh and aromatic. It is the perfect way to pacify your vegan and vegetarian friends operating as a dish on its own served with fluffy rice or barley, or it can serve as a lovely complimentary side to crispy salty lamb chops.

Ingredients:

Serves 4

60ml olive oil

3 garlic cloves, sliced

10 spring onions, cut at angle into 2cm-long slices

375g frozen/fresh broad beans

250g peas fresh/frozen

350ml vegetable stock

4 thyme sprigs

3 little gem lettuces, ends removed, quartered

20g mint, chopped

1 lemon, grated for zest, squeezed for juice

salt and black pepper

Method:

1. In a large sauté pan, pour in the oil. Add the garlic and spring onion to the pan and sauté for roughly 4 minutes on a medium heat.

2. Stir occasionally to ensure the garlic does not burn. Add the broad beans and cook for another 4 minutes.

3. Add the peas, stock, thyme, and a cheek’s pinch of salt and pepper. The veggies should be covered with stock. Bring to a light simmer and cook for 5 minutes.

4. Add the gem lettuce and cook for another 7 minutes, stirring occasionally.

5. The dish is ready once the gem lettuce has softened (but not soggy) and the stock has reduced by half.

6. To serve, remove large thyme stems, sprinkle the lemon zest and mint over the top and finish with a squeeze of lemon and a dash of salt and pepper.

Enjoy!

#Recipe #MeatFreeMonday #Vegetabledish