GARLIC PUNCH
4-5 large leaves of Romaine lettuce (or similar)
0.5-0.75 kg of broad beans in their pods
2 small spring onions
fresh garlic
extra virgin olive oil
freshly squeezed lemon juice
freshly ground black pepper
(freshgly ground coriander)
sea salt
1. Chop the garlic finely. I used a small cloveless bulb of fresh garlic, which corresponds to about two cloves of fresh garlic.
2. Wash the spring onions and slice them finely. If the green part of the spring onions is still nice and crisp, you can use that, too.
3. Take the broad beans out of their pods, rinse them and steam them until they are ready (for 8-15 minutes, depending on their size).
4. While the broad beans are still cooking, wash the lettuce and tear it into small pieces.
5. Mix all the ingredients (it doesn’t matter if the broad beans are still hot), and add extra virgin olive oil, freshly squeezed lemon juice, freshly ground black pepper and sea salt. I’ve added some coriander seeds into my pepper mill, and the touch of coriander was quite nice, too.
6. Enjoy.
Annika
