Meal Planner

SuperValu Baby Gem Lettuce Cups with Broad Beans

RECIPE OVERVIEW

Caramelising the nuts in this salad gives the dish a tasty crunch and so worth the extra effort.

Preparation time: 15 minutes

Cooking time: 15 minutes

Ingredients

Serves: 8 people

  • 180 g Podded Broad Beans
  • 35 g Sun Dried Tomatoes in Oil
    finely chopped
  • 4 - SuperValu Baby Gem Lettuce
    broken into individual leaves and washed
  • 100 g SuperValu Feta Cheese
  • 1 - SuperValu Fresh Chives
    to garnish
For the caramelised nuts:
  • 1 knob Butter
  • 20 g Caster Sugar
  • 40 g Pecans
    or walnuts
For the dressing:
  • 1 - Lemon
    juice of half only
  • 2 tbsp Olive Oil
  • 1 pinch Pepper
  • 1 pinch Salt

Method

  1. When you caramelise nuts, you get a wonderful crunch. Place the nuts, sugar and butter in a non-stick frying pan set over a medium heat, stirring to coat once the sugar starts to melt. Have a sheet of non-stick baking paper ready to put the nuts on once they are coated. Keep stirring until they are all coated and try to keep them separate. Spread them out on the paper to let them cool and dry, being careful not to burn yourself. If you want to make extra and keep them for nibbles in an airtight container, use 150g nuts, 60g sugar and a big knob of butter.
  2. To make the salad dressing, mix the lemon juice and olive oil with salt and pepper to taste.
  3. To make the salad, cook the broad beans in boiling water for about 3 minutes. Once cooled, pop them out of their skins.
  4. Toss the broad beans and sun-dried tomatoes with the dressing in a large bowl. Scoop a little of the broad bean and tomato filling into individual lettuce cups, then top with the nuts and crumble in the feta cheese. Garnish with snipped fresh chives and serve.

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