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Broad Beans, Pea & Artichoke w/ Goats Cheese

January 21, 2011

Broad Bean, Pea & Artichoke w/ Goats Cheese

And so… on to the recipes! This quick vegetarian recipe is a celebration of all things green and oh so good; a delicious and vibrant combination of broad beans, peas, spinach, leeks and artichokes thrown together in a pan and finished with a little goats cheese and lemon.

Make sure you use a good quality extra virgin olive oil and fresh broad beans and peas if you can. By all means make this dish with frozen peas and beans when fresh supplies are short. It really is a super quick and effortless vegetarian recipe that looks wonderful plated up as an entrée, lunch or light evening meal.

I love the vibrant colours in this healthy dish and look forward to experimenting a little further; perhaps layered with fresh pasta for a quick vegetable lasagne or simply tossed through cooked spaghetti. We served it piled atop of fresh toasted German schinkenbrot bread but any rye or sourdough bread would work a treat, enjoy!!

Broad Bean, Pea & Artichoke w/ Goats Cheese

Broad Beans, Pea & Artichoke w/ Goats Cheese

Preparation time: 25mins // Serves: 4 {as an entrée} 2 {as a light meal}

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  • 4 tbs extra virgin olive oil
  • 2 small leeks, finely diced
  • 2½ cups broad beans
  • 2½ cups peas
  • 100g baby spinach
  • 280g artichoke hearts (pickled/bottled), quartered
  • 100g goats cheese (you could try substituting with a non-dairy cheese that melts well for a vegan version), crumbled
  • ½ lemon, zest & juice

to serve

  • toasted rye or sourdough
  • fresh mint

Prepare the broad beans by steaming or boiling until just tender (3-4 minutes) rinse under cold water and peel.

Heat 2 tablespoons of the olive oil in a large heavy-based frypan. Add the leeks and fry over a medium heat for 3-4 minutes until soft.

Add the broad beans and toss, coating in oil, add the peas and continue to cook over a medium heat for 3-4 minutes until peas are just tender.

Add the zest of half a lemon, the artichoke hearts and baby spinach, toss to combine well and heat through. Remove from the heat and toss through the goats cheese.

Whisk the lemon juice with the remaining 2 tablespoons of olive oil and a good pinch of ground sea salt and freshly ground pepper, set aside.

Serve the broad beans & peas on top of toasted bread, drizzle with the lemon juice and olive oil mixture and finish with a few fresh mint leaves.

Or try tossed through warm cooked pasta for a super quick vegetarian meal.

Broad Bean, Pea & Artichoke w/ Goats Cheese

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  • Jennifer January 21, 2011 at 8:49 pm

    This looks so lovely and colourful! Great flavours!

  • Charles January 21, 2011 at 10:44 pm

    This looks amazing, and big thumbs-up for broad beans – they’re truly under-appreciated I think!

  • Julia January 22, 2011 at 9:06 am

    Looks delicious again, thanks for sharing!

  • sally January 23, 2011 at 5:08 am

    Looks like a fantastic mix of tasty green veggies!

  • Jennifer (Delicieux) January 24, 2011 at 1:56 pm

    Mmmm this looks so delicious and light Trudy. I love the use of lemon and mint, to give it that zing. Yum! Perfect for this gorgeous sunny weather.

  • Trudy (veggie num num) January 24, 2011 at 6:05 pm

    Thanks Jennifer :)

    Thank you Charles and we love broad beans too!!

    My pleasure Julia!

    Thanks Sally :)

    Hi Jennifer, finally some lovely sunny weather here in Bris!! Thank you and enjoy the lovely sunshine :)