Recipe

Peas, Beans, Chili, & Mint

• 1/2 oz. Mint Leaves
• 7 oz. Fresh Podded Fava Beans | Frozen Fava Beans
• 7 oz. Fresh Podded Green Peas | Frozen Green Peas
• 1 Fresh Red Chilies
• 1 Lemons

• 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 and cook for 4 minutes. Meanwhile, halve and seed the chili 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 cupful of cooking water and discarding the mint stalks. Pinch the skins off any larger beans, then pour the beans and peas onto 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.