PEAS, BEANS, CHILLI & MINT

PEAS, BEANS, CHILLI & MINT
With a flourish of zesty lemon

DAIRY-FREEGLUTEN-FREEVEGANVEGETARIAN

10 MINS

NOT TOO TRICKY

SERVES 2
NUTRITION PER SERVING

209
Calories

10%

20.4G
Fat

29%

3.2G
Saturates

16%

4.2G
Sugars

5%

0.5G
Salt

8%

13.1G
Protein

26%

19.5G
Carbs

8%

11.7G
Fibre

of an adult’s reference intake

RECIPE FROM

5 Ingredients – Quick & Easy Food

By Jamie Oliver

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INGREDIENTS
½ a bunch of fresh mint (15g)

200g fresh podded or frozen broad beans

200g fresh podded or frozen peas

1 fresh red chilli

1 lemon

METHOD
Rip off and reserve the top leafy half of the mint. Put the stalks in a pan of boiling salted water, then add the beans and peas to cook for 4 minutes.
Meanwhile, halve and deseed the chilli and finely chop with the top leafy half of the mint. Place in a bowl, finely grate over a little lemon zest, then squeeze in all the juice. Add 2 tablespoons of extra virgin olive oil, mix, taste and season to perfection with sea salt and black pepper.
Drain the beans and peas, reserving a mugful of cooking water and discarding the mint stalks.
Pinch the skins off any larger beans, then pour the beans and peas on to a platter, toss with a few splashes of reserved cooking water, then spoon over the dressing.
Drizzle with 1 more tablespoon of extra virgin olive oil and toss together at the table before tucking in.