Leonard Family Recipes

Peas

Peas and Beans Side dish

300 g beans

300 g snow peas

500 g of peas

olive oil

grated lemon zest from 1 lemon

Simmer beans for 3 minutes
Add snow peas and green peas and bring back to boil
Drain, cool under running cold water
When ready to serve heat a frying pan with some oil and grated zest
Add drained veges and cook for 1-2 minutes

Adapted from Taste December issue 2011

Bean Pea Salad

Broad beans (blanched if fresh)

peas cooked

sugar snap peas blanched

snow peas blanched

1/4 cup chives finely chopped

Remove skin from broad beans
Add to a bowl with rest of ingredients
Make sure all ingredients are dry

Dressing

4 tbsp olive oil

salt and pepper

1 tbsp lemon juice

1 tbsp red wine vinegar

Mix all ingredients together
Pour dressing over beans just before serving

Peas with Feta, Mint and Olive oil

1 kg Peas

3 tbsp olive oil

100 g feta cheese crumbled

1/2 cup mint leaves

ground pepper

Add peas to boiling salted water and simmer for 4-5 minutes
Drain well
Tip peas into a serving bowl, toss olive oil through and add feta with mint
Toss lightly and grind pepper over the top

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