This recipe is one of those quick healthy suppers that you can knock together in 15 mins or less.
It’s so easy to dress up or dress down depending on whether your stuffing your face in front of the TV or serving to guests. You can make it the star of the show or you can have it as a side. It really is fantastical versatile and with winter biting at my heels and a month of feasting ahead it was the perfect weekday super. Even N who initially turned his nose up at having to eat a ‘bowl of veg’ for dinner was happy with this one.
As we were having this as dinner I added some eggs to boost up the protein. I just love the taste of a runny yolk melting over the peas and even better I love mopping it all up with slices of fresh bread.
In a previous life I used to scatter over some soft goats cheese – which I do still do if i’m serving to guests. I also swap in chorizo for the pancetta if that’s what I happen to have in the fridge.
Pea & Bean Winter Salad
- 100g Pancetta/Chorizo
- 200g Peas
- 200g Green Beans
- 200g Mange Tout
- 2 Eggs
- 2 Spring Onions, sliced
- Good quality Olive Oil (my preference is always Greek)
- 1 Large Garlic Clove
- 1 tsp each Rosemary & Thyme (I use fresh as we have planted some in the garden but dried works just as well)
- 1 tsp chilli flakes
- Salt & Pepper
Cook the beans and peas in a large saucepan of salted boiling water for 1 minute or until tender. Refresh under cold running water. Drain well.
Soft boil the eggs. I like my all gooey inside so 5 minutes is just perfect. Once the time is up take off the heat and run under cold water. Set aside.
Heat oil in a pan and fry the pancetta/chorizo until the edges begin to go golden. Add the garlic and sauté until fragrant (30 seconds or so).
Add rosemary, thyme and chilli flakes.
Throw in the beans and peas and cook for a further minute or two until everything is warmed through.
To serve add a glug of oil and salt & pepper to taste, cut boiled eggs in half lengthways and place two halves on top of each plate.