PEAS & BEANS WITH LEMON & PINK PEPPERCORNS

This is one of those throw-together recipes that can be made in minutes and dressed up or down, to suit.  It’s rich in Spermidine (see our last post) and can be made even richer with a topping of crumbled blue cheese or parmesan (both work brilliantly). I often add quartered deli artichokes for a touch of glamour, or chopped avocado for a quick lunch. The pink peppercorns are the magic ingredient, giving an exotic kick to a simple dish of lemony, herby peas and beans…

Serves 4

• 2 cups frozen peas or petit-pois
• 2 cups frozen soy beans (or baby broad beans if you prefer)
• 1 bunch flat-leaf parsley (mint works too)
• 1 tbsp. pink peppercorns
• A few very thin slices of lemon (halved) to decorate

For the dressing:

• 1 unwaxed lemon, zested
• 1 tbsp. lemon juice
• 3 tbsp. EV olive oil
• 1/2 tsp mustard

Put the frozen peas and beans in a pan and pour over plenty of boiling water.  Leave for ten minutes.

Mix the dressing ingredients.

Chop the parsley (stalks and all)

Drain the peas and beans. Mix in the parsley. Stir in the pink peppercorns and lemon slices (these must be wafer thin). Add any additional ingredients (avocados, artichokes hearts, sliced radishes are all good.) Pour over the dressing.

This can be served on, or alongside, a watercress and lettuce salad – or any green leafy salad you fancy. Just don’t mention the word Spermidine … unless you want to eat the whole dish yourself.

Annabel