serves
4
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
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Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- 20 fresh broad beans in skin, podded
- 8 bottled or canned artichoke hearts, halved
- 1 tbsp roughly chopped mint
- 2 tbsp roughly chopped dill
- ½ fennel bulb, thickly sliced
- 1 tsp dried Greek oregano
- 1 tbsp fresh oregano leaves, roughly chopped
- 1 spring onion, thinly sliced
- 1 lemon, juiced
- salt and black pepper
- 3 tbsp extra virgin olive oil, to serve
Instructions
1. Bring a small saucepan of water to the boil. Add the broad beans and cook for 5 minutes, or until tender. Drain and set aside.
2. In a large bowl, combine the broad beans with the artichoke, mint, dill, fennel, Greek oregano and spring onion. Stir in lemon juice, season with salt to taste and drizzle with olive oil. Spoon into a serving dish and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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