To my utter delight both broad beans and brussels sprouts were on offer at the supermarket yesterday so I picked them up thinking I’d make some kind of salad with them and what a good salad it was. Even my sprout hating sister quickly gobbled up the leftovers that didn’t make it into the salad.
Prepare the sprouts. I’m sure everybody knows how to do that so I won’t insult your intelligence by suggesting otherwise. Mince a couple cloves of garlic (I used three which was probably a little excessive judging by the fact I’ve spent most of today trying in vain to get the lingering taste of garlic out of my mouth). Season with salt and pepper and then roast for about 20 minutes. Meanwhile thinly chop a couple of shallots, and prepare the broad beans. Boil the beans for 8 to 10 minutes and then remove the tough outer skins (or keep them on if you like, personal preference and all that). Chop a nice handful of flat leaf parsley and mix all the ingredients together in a bowl with a generous glug of olive oil, then season with salt and pepper. Serve with a good chunk of crusty bread and enjoy. I ate mine with olive ciabatta.
No comments:
Post a Comment