- 250g fresh or frozen peas
- 250g podded broad beans
- 3 tbsps chopped fresh mint
- 2 handfuls of pea shoots
- 3 tbsps finely chopped fresh chives 50ml olive oil
- sea salt and freshly ground black pepper
- olive oil
This side dish makes the most of fresh, seasonal flavours. It is particularly good with lamb and makes the perfect accompaniment to summer barbecues.
Have ready a bowl of iced water. Half fill a large saucepan with water and bring to the boil. Add the peas first if fresh and cook for about 5 minutes, adding the broad beans for the last 30 seconds. If the peas are frozen, you can put them in together and bring back to the boil, then take off the heat after 30 seconds. Drain in a colander, then transfer to the bowl of iced water and leave for 5 minutes. Drain well again and slip off the skins from the broad beans.
Transfer the peas and beans to a bowl and crush with the back of a fork. Stir in the herbs and pea shoots and stir well. Warm the olive oil in a large non-stick pan. Add the crushed bean and pea mixture and heat gently, stirring regularly, until warmed through. Season and serve.