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Beans, eschalots and pepitas
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create a refreshing broad bean side salad perfect for summer.
Ingredients:
  • 1kg broad beans
  • 250g Roman beans, trimmed (see top tips)
  • 600g green beans, trimmed
  • 60ml (1/ 4 cup) extra virgin olive oil
  • 4 large eschalots, thinly sliced
  • 100g (1/2 cup) pepitas (green pumpkin seeds) (see top tips)
Instructions:
  • Remove the pods from the broad beans, and slice the Roman beans in half lengthwise to expedite cooking.
  • Boil Roman and green beans in salted water for 2 minutes. Add broad beans in a sieve and cook for 1 more minute until tender. Remove sieve and rinse broad beans with cold water. Drain and rinse all beans under cold water. Peel broad beans larger than 5mm by gently squeezing to remove skins. Discard skins.
  • In a large frying pan over medium heat, warm up oil. Sauté eschalots for 3 minutes until soft. Mix in pepitas and all beans, season with salt and pepper, and toss to combine thoroughly.
  • Enjoy this dish warm or at room temperature.

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