Broad beans, rainbow chard and beetroot

AT A GLANCE

  • Serves 6 people

Fresh broad beans are lovely when they're in season but frozen ones are an excellent substitute in autumn. If you have time, it's a good idea to peel the larger ones because the skins can be a bit tough. If rainbow or ruby chard is unavailable, substitute silverbeet.

  • 2 beetroot, halved
  • 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling
  • 1 onion, finely diced
  • 3 garlic cloves, finely chopped
  • 2 bunches rainbow or ruby chard, cut into 5cm pieces
  • 500 gm small frozen broad beans, defrosted, or fresh, podded (about 1kg unpodded)
  • Finely grated rind and juice of 1 lemon
  • 2 tsp marjoram leaves
01   Preheat oven to 200C. Combine beetroot, 1 tbsp oil and 80ml water in a small roasting pan, season to taste, cover with foil, then roast until tender and a knife can easily be inserted (1 hour). Cool, peel, then cut into wedges and set aside.
02   Heat remaining oil in a large saucepan over medium heat, add onion and sauté until tender (3-4 minutes). Add garlic and sauté until tender (3-4 minutes). Add chard, sauté until tender (2-3 minutes). Add beans and stir until warmed through (1-2 minutes), then add lemon rind and juice, and marjoram and season to taste. Serve hot, drizzled with extra-virgin olive oil.

Topics:

ITALIAN, DRINK SUGGESTION, BEANS, WINTER, SIDE DISH, SEAFOOD, BEETROOT

Recipe:

LISA FEATHERBY

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY

Drinking Suggestion:

FLORAL, ELEGANT PINOT GRIGIO. , suggested by MAX ALLEN

FEATURED IN

May 2010

May 2010

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