- 0.5 kg small fingerling potatoes
- 1 cup shelled broad beans
- bunch of fresh mint
- olive oil
- grated organic lemon peel
- sprig of young parsley
- salt and pepper
Preheat the oven to 180°C. Wash the potatoes, wipe them dry and halve the larger ones lengthwise if necessary. Drizzle with olive oil, season with salt and arrange in a roasting tin lined with baking paper. Place the tin in the oven and cook for 25 minutes until the potatoes are golden brown.
While the potatoes are cooking, boil up a pot of lightly salted water. As soon as the water comes to the boil, add the shelled broad beans and cook for five minutes, until they are bright green. Drain the beans, pour iced water over them to stop the cooking process and then, if necessary, remove the beans from their outer skins.
Combine the roast potatoes and cooked broad beans in a bowl, add the chopped fresh mint and parsley and sprinkle the grated lemon peel over the top. Serve as an accompaniment to roast meat or as a stand-alone vegetarian dish.