Broad Beans, 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!!

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Broad Beans, Pea & Artichoke w/ Goats Cheese
Preparation time: 25mins // Serves: 4 {as an entrée} 2 {as a light meal}

  • 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.

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