Broad beans and peas tossed in a no-lemon lemony dressing piled on top of herby whipped feta and garlic griddled bread. Plus, the big debate: to double pod or not to double pod?
This looks absolutely delicious BUT...are you sure about the lemon balm...?! Much as I love it in the garden I've yet to find a way it improves anything in the kitchen, but (just about) remain open to persuasion!
Well it's interesting you should say that. I like the slightly fragrant citrus twang of it when mixed with other herbs. But I agree it would be overpoweringly on its own. When I first started cooking I tried to make a drizzle cake with lemon balm (it sounded idyllic and poetic). It was truly revolting and has become known as The Jif Cake Incident in our household.
Love this! Never thought of blitzing feta before, I'm definitely going to give it a try.
Back home, my dad has grown broad beans for as long as I remember. The first harvested broad beans would always be dumped on the table where slices of fresh bread, salted cod and salted bacon would await. We'd pop the beans and munch away with whichever combination we liked. It may sound a bit odd but it's a very Spanish thing: "Habas con bacalao y tocino". My mum's favourite is to simply fry some beans with fresh onion and make an omelette.
This all sounds delicious. I think I’d be good friends with you family! And I love the theatre of podding them and eating them raw at the table. Heaven. Do you grow them now too?
I'm sure you would! The first thing my dad does when someone visits is to take them around the garden and go through every crop and tree to proudly explain what he's been up to. When I went home last month we counted watermelons.
I wish I could follow his path and grow my own but I don't have a patch. Yet!
This looks really yum! I’m one of those irritating gluten free bods so l’m going to try this on slices of sweet potato (baked, cooled, sliced and then grilled with a little oil). And yes………my flipping broad beans all came at the same time too! I think next year l’m going to try and be ‘all Mediterranean’ and try and preserve them in olive oil …..maybe even ferment a few?
Ooo I love the fermenting idea. Let me know how it goes. On the toast alternative, you could spread the feta on a platter then pile the beans on top. Then use seed crackers (gf obvs) to scoop it all up. Enjoy!
This looks absolutely delicious BUT...are you sure about the lemon balm...?! Much as I love it in the garden I've yet to find a way it improves anything in the kitchen, but (just about) remain open to persuasion!
Well it's interesting you should say that. I like the slightly fragrant citrus twang of it when mixed with other herbs. But I agree it would be overpoweringly on its own. When I first started cooking I tried to make a drizzle cake with lemon balm (it sounded idyllic and poetic). It was truly revolting and has become known as The Jif Cake Incident in our household.
I love that! My daughter has names along similar lines for recipes she has little enthusiasm for...
Love this! Never thought of blitzing feta before, I'm definitely going to give it a try.
Back home, my dad has grown broad beans for as long as I remember. The first harvested broad beans would always be dumped on the table where slices of fresh bread, salted cod and salted bacon would await. We'd pop the beans and munch away with whichever combination we liked. It may sound a bit odd but it's a very Spanish thing: "Habas con bacalao y tocino". My mum's favourite is to simply fry some beans with fresh onion and make an omelette.
This all sounds delicious. I think I’d be good friends with you family! And I love the theatre of podding them and eating them raw at the table. Heaven. Do you grow them now too?
I'm sure you would! The first thing my dad does when someone visits is to take them around the garden and go through every crop and tree to proudly explain what he's been up to. When I went home last month we counted watermelons.
I wish I could follow his path and grow my own but I don't have a patch. Yet!
Tell you Dad I'm on my way!
This looks really yum! I’m one of those irritating gluten free bods so l’m going to try this on slices of sweet potato (baked, cooled, sliced and then grilled with a little oil). And yes………my flipping broad beans all came at the same time too! I think next year l’m going to try and be ‘all Mediterranean’ and try and preserve them in olive oil …..maybe even ferment a few?
Ooo I love the fermenting idea. Let me know how it goes. On the toast alternative, you could spread the feta on a platter then pile the beans on top. Then use seed crackers (gf obvs) to scoop it all up. Enjoy!