Name: Lemony Peas + Butter Beans with Toasted Hazelnuts, Mint, Chilli + Parmesan
Cook time: 15 min
Total time: 15 min
Yield: 3
Ingredients: 1 jar Bold Bean Co Queen Butter Beans, drained; 150g frozen peas, defrosted; 1 large lemon, halved widthways; 5 tbsp extra virgin olive oil; 50g hazelnuts, roughly chopped; 40g parmesan; A small handful of fresh mint (roughly 8g), very finely chopped; ½ tsp chilli flakes

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

Lemony Peas + Butter Beans with Toasted Hazelnuts, Mint, Chilli + Parmesan

V G

Rated 5.0 stars by 1 users

Lemony Peas + Butter Beans with Toasted Hazelnuts, Mint, Chilli + Parmesan

Fresh, light, zesty - this is an ideal share-plate for Spring - it looks pretty impressive, but comes together in less than 15 mins. Delicious in its own right, or alongside a piece of white fish.

We've partnered with Glassette for this recipe using some of their STUNNING dining ware - as a celebration of being a part of their their GORGEOUS online pantry selection
Big thanks to the WONDERFUL Florence Blair for the recipe inspo.

Feeds: 3

Takes: 15 minutes

Ingredients

1 jar Bold Bean Co Queen Butter Beans, drained
150g frozen peas, defrosted
1 large lemon, halved widthways
5 tbsp extra virgin olive oil
50g hazelnuts, roughly chopped
40g parmesan
A small handful of fresh mint (roughly 8g), very finely chopped
½ tsp chilli flakes

Made with:
Queen Butter Beans

Directions

step 1
Heat a large, non-stick frying pan over a high heat and put the lemon halves, cut-side down, into the pan. Fry for 3-4 minutes until the undersides are blackened, then remove from the pan and set aside.
step 2
Wipe the pan clean to remove any lemon residue or char marks. In the same pan, heat 5 tablespoons of olive oil of a medium-low heat. Add the hazelnuts and toast for 4-5 minutes until just golden. Stir in the chilli flakes and mint, then pour in the peas - they should sizzle a little, then start to soak up that nutty, fragrant oil.
step 3
Meanwhile, blitz the parmesan in a food processor until you reach a chunky, crumb-like rubble. This isn’t essential, but it’ll give the dish added texture. Alternatively, you could just finely grate the cheese.
step 4
Tip the butter beans into a large mixing bowl. Squeeze in the juice of the charred lemons and if you like it extra lemony, a grating of the lemon zest. Tip in the peas and hazelnuts from the pan with all the oils, then season with a pinch of flaky sea salt and a few cracks of black pepper. Toss well to combine. Check for seasoning and acidity, adding more lemon, if desired.
step 5
Tip the salad onto a large serving platter and sprinkle over the parmesan rubble.