One-pot tomato orzo
Have a glut of tomatoes? Put them to good use in this one-pan orzo dish, perfect for a family midweek dinner. Finish with fresh parsley and plenty of parmesan
Broad beans & peas on toast
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g fresh broad beans(podded weight)
- 150g fresh peas(podded weight)
- ½ lemonzested and juiced
- 1 mint sprigleaves picked and finely chopped
- 4 slices sourdough
- 160g soft goat's cheese
Nutrition: Per serving
- kcal605
- fat24g
- saturates15g
- carbs55g
- sugars5g
- fibre13ghigh
- protein35g
- salt2.6g
Method
step 1
Cook the broad beans in a pan of boiling salted water over a medium-high heat for 1-2 mins until tender. Scoop out using a slotted spoon and plunge into a bowl of ice-cold water. Leave for 2 mins, then drain. Repeat the process with the peas. Pop the broad beans out of their skins, then tip into a bowl with the cooked peas and lemon juice. Use a fork to crush everything together, or pulse together using a hand blender. Stir in the mint leaves and season with salt and plenty of black pepper.
step 2
Toast the bread, then spread over the goat’s cheese and top with the crushed peas and beans. Scatter over the lemon zest and season before serving.
