Riverford Wicked Leeks
Broad bean egg roll recipe image

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.


  • 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


  1. Preheat oven to 160˚C/Gas Mark 3.
  2. 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.
  3. In a large bowl, beat the eggs and the extra yolk. Add the basil and mint. Season with salt and pepper.
  4. 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.
  5. 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.
  6. Tie the ends with string. Bake for 8 minutes. Remove and leave to cool for a few minutes.
  7. To make the dressing, combine all the ingredients in a food processor.
  8. 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.

want to cook with fresh ingredients? try one of our award winning veg boxes