Welcome to our Summertime Table series. An easy to accomplish selection of fresh and filling salads created in the Mr Pinchy kitchen by Lou (Mrs Pinchy, also known as the 'Salad Queen' in our family and friends circles), all complimented by our favourite cocktails and drinks to enjoy your Summer days away with.
In the first edition of our Summertime Table series we are showing you one of our new favourites, our Green Bean & Broad bean on Pea & Fetta whip salad.
INGREDIENTS LIST:
1 bag frozen broad beans
200-300g Green beans (as thin as you can get) and topped each end
1 large red onion, sliced finely
1 Lemon
¾ cup fresh mint leaves
100g of Danish Fetta
1tbsp Pesto (homemade or good quality fresh store bought)
2 tbsp Greek Yogurt
½ cup slithered almonds (You could also use flaked or smashed whole almonds as an alternative)
½ cup extra-virgin olive oil
¼ cup white wine vinegar
½ tsp Dijon mustard
PEA & FETTA WHIP
1 ½ cups frozen baby peas
Splash of boiling water
½ tsp salt
Juice of half a lemon
1 tbsp pesto (homemade or good quality fresh store bought)
2 tbsp Greek yoghurt
100g fetta (I prefer Danish, but can use Greek)
DRESSING
½ cup extra-virgin olive oil
¼ cup white wine vinegar
½ tsp Dijon mustard
Squeeze of lemon
Salt and pepper to taste
PREPARATION
Step1: In a large bowl, pour boiling water over the frozen broad beans and leave for a few minutes then de-shell and set aside.
Step 2: Blanch the topped beans in boiling water until tender then run under cold water to hold their colour and stop them cooking further.
Step 3: Place finely sliced red onion in a fry pan with a splash of extra-virgin olive oil and cook on medium heat until caramelised then add the beans until warm and set aside.
Step 4: Place slithered almonds in a fry pan and toast until light brown then set aside to cool.
Step 5: In a blender, pour the peas, a good splash of boiling water, sprinkle of salt, lemon juice, pesto, Greek yoghurt and fetta, whiz until smooth.
Step 6: In a large bowl combine the beans with the caramelised onion, broad beans, half the mint leaves and a pinch of salt.
Step 7: Make the dressing (It’s easiest in a jar by shaking but can be done in a bowl). Pour 1/3 over the broad bean mix then set the rest aside.
Step 8: Almost ready to enjoy! Spread the pea and fetta whip over the base of your chosen platter then arrange the broad bean mix over the top. Finish and garnish with some fetta, toasted almonds, fresh mint leaves whole, torn or cut as preferred and another drizzle of dressing... now dig in!
COMPLIMENT WITH A CLASSIC CAPRIOSKA
8 limes, cut into wedges
30 gm caster sugar, or to taste
12 mint leaves, torn
250 ml vodka (Increase to your liking)
METHOD: Muddle limes with sugar in a large jug, add mint and vodka, stir well, add crushed ice to drinking glass, pour, add a splash of soda and garnish with fresh mint leaves and lime.
Featured product: Mr Pinchy Tamegroute Moroccan platter / Classic etched tumbler - Bermuda green / Finn cocktail garnish spear and Tribe bone inlay coasters (All available on Mr Pinchy 'Collections' shop)