Peas, broad beans, manchego and migas

Name: Peas, broad beans, manchego and migas
Total time: 40 min
Yield: Serves 4 as a starter
Ingredients: 400g fresh or frozen broad beans; 400g fresh or frozen peas; 75g sourdough bread; 50ml olive oil; 1 clove garlic chopped; sea salt flakes; 1 lemon zested and juiced; 2 sprigs mint leaves removed and finely chopped, plus extra to serve; 25ml extra-virgin olive oil; 30g manchego peeled into shavings

Published: July 18, 2019 at 5:04 PM

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Serves 4 as a starter

Easy

Total time: 40 mins

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Get a taste of the Spanish Camino, with this vibrant starter from My Million Pound Menu winner, Pilgrim

Vegetarian

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Ingredients

Nutrition

400g fresh or frozen broad beans
400g fresh or frozen peas
75g sourdough bread
50ml olive oil
1 clove garlic

chopped
sea salt flakes
1 lemon

zested and juiced
2 sprigs mint

leaves removed and finely chopped, plus extra to serve
25ml extra-virgin olive oil
30g manchego

peeled into shavings

Nutrition: per serving

kcal391
fat23.2g
saturates4.9g
carbs25.3g
sugars6.6g
fibre12.4g
protein14g
salt0.4g

Method

step 1

Bring a large pan of salted water to a rolling boil and prepare 2 large bowls filled with iced water. Blanch the broad beans for 2 minutes, remove with a sieve and transfer to a bowl of iced water to stop them cooking further. Repeat with the peas. Once the broad beans have cooled, drain and peel and discard the skins. Once the peas have cooled, drain the water and set aside.
step 2

Pulse the sourdough in a food processor into small chunks. Heat the olive oil in a frying pan over a medium heat and fry the bread until light golden brown. Add the garlic and fry for 2 minutes or until just beginning to brown. Remove from the heat and transfer the crumbs onto kitchen paper to drain off the excess oil. Season with sea salt flakes.
step 3

Mix the lemon zest and juice, mint, broad beans, peas and extra-virgin olive oil. Season with sea salt to taste. Spoon onto plates, then scatter the manchego all over each plate, sprinkle over the breadcrumbs and finish with pepper and extra mint, if you like.

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