This is a really great combination of flavours, colours and textures and, of course, is best made with fresh broad beans in season. The smaller beans can be used as they are, but the mid to large ones, with tougher skin, will have to be peeled after cooking. Just pinch the skin between your nails and the bean will pop out – simple. I think my broad bean combo is pretty much perfect, but you can try it with fresh cannellini beans as well if you fancy a change.
Nutritional Information - Amount per serving:
- Calories 196kcal
- Carbs 16.3g
- Sugar 7.0g
- Fat 11.2g
- Saturates 3.0g
- Protein 6.8g
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