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Mike Purll
Warm salad of peas and broad beans
Salad from broad beans, garden peas, baby currant lettuce and lemon.
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Ingredients
Directions
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Double the thawed broad beans. Cut the spring onion into rings and the romaine lettuce into strips.
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Melt the butter in a pan over medium heat, add the flour and mix it with a whisk. Bring to boil.
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Add the spring onion, lettuce, peas, broad beans and salt and pepper. Put the lid on the pan, turn the heat down and simmer for 5 minutes or until the peas and beans are tender.
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Remove from the heat and add the whipped cream. Season with lemon juice. Bon appétit! .
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Nutrition
100Calories
Sodium7% DV170mg
Fat8% DV5g
Protein8% DV4g
Carbs2% DV7g
Fiber16% DV4g
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