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