Broad Beans, Pea & Artichoke w/ Goats Cheese

Preparation time: 25mins
Serves: 4 {as an entrée} 2 {as a light meal}

• 4 tbs extra virgin olive oil
• 2 small leeks, finely diced
• 2½ cups broad beans
• 2½ cups peas
• 100g baby spinach
• 280g artichoke hearts (pickled/bottled), quartered
• 100g goats cheese (you could try substituting with a non-dairy cheese that melts well for a vegan version), crumbled
• ½ lemon, zest & juice

to serve

• toasted rye or sourdough
• fresh mint

Prepare the broad beans by steaming or boiling until just tender (3-4 minutes) rinse under cold water and peel.

Heat 2 tablespoons of the olive oil in a large heavy-based frypan. Add the leeks and fry over a medium heat for 3-4 minutes until soft.

Add the broad beans and toss, coating in oil, add the peas and continue to cook over a medium heat for 3-4 minutes until peas are just tender.

Add the zest of half a lemon, the artichoke hearts and baby spinach, toss to combine well and heat through. Remove from the heat and toss through the goats cheese.

Whisk the lemon juice with the remaining 2 tablespoons of olive oil and a good pinch of ground sea salt and freshly ground pepper, set aside.

Serve the broad beans & peas on top of toasted bread, drizzle with the lemon juice and olive oil mixture and finish with a few fresh mint leaves.

Or try tossed through warm cooked pasta for a super quick vegetarian meal.