Print Broad bean egg roll
This unusual vegetarian dish makes a great light lunch with just a salad, or could go further as a starter. Try using peas instead of broad beans.
Ingredients
- for the omelette:
- 300g broad beans, podded
- 2 eggs
- 1 extra egg yolk
- 1 tsp fresh mint, chopped
- 1 tsp fresh basil, chopped
- 10g butter
- 40g Pecorino or Parmesan cheese, grated*
- for the dressing:
- A few basil leaves
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp pine nuts, toasted
- 1 pack of salad leaves
- Salt & pepper
Method
- Preheat oven to 160˚C/Gas Mark 3.
- In a pan of boiling water, cook the broad beans for 3 minutes. Drain and plunge into a bowl of cold water to refresh. Drain, then peel off the outer skins.
- In a large bowl, beat the eggs and the extra yolk. Add the basil and mint. Season with salt and pepper.
- In a frying pan heat the butter. Pour in the egg mixture and cook on a medium heat until the bottom is just set but the top a little runny.
- Slide onto a sheet of baking parchment. Scatter the beans and cheese over the top. Gently roll the egg mixture into a tight sausage shape, inside the baking parchment.
- Tie the ends with string. Bake for 8 minutes. Remove and leave to cool for a few minutes.
- To make the dressing, combine all the ingredients in a food processor.
- Toss ¾ of the dressing with the salad leaves. Cut the egg roll into slices and serve on the salad. Drizzle the rest of the dressing over the egg roll."
Cooks notes
*We’ve used parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian parmesan can be difficult to get hold of; vegetarian pecorino is often tastier.
