Broad Bean Bigilla

Ingredients

Broad Bean Begilla:

85g (3/4 cup) shelled and peeled broad beans
1/2 garlic clove
Pinch of sea salt
Extra Virgin Olive Oil
1/2 green chilli (deseeded and finely chopped)
Lemon juice
1 Tbs Greek yoghurt

Mixed Quinoa:

55g (1/3 cup) cooked quinoa

Baby Vegetables and Beetroot Leaves:

Choice of baby vegetables (carrots, radishes and beetroot)
Beetroot leaves

Optional:

Chia seeds
Sesame seeds
Rye crackers
Citrus-infused olive oil
Salt and pepper to taste

Method

Broad Bean Bigilla:

Blanch broad beans in boiling water for 1 minute then process them with a garlic clove, a good pinch of sea salt, a generous splash of extra virgin olive oil, a de-seeded and finely chopped green chili peppe, and plenty of lemon juice.

Mix in Greek yoghurt.

Mixed Quinoa:

Cook according to instructions on the packet. Put into a small side bowl.

Baby Vegetables and Beetroot Leaves:

Choose a mixture of baby vegetables, clean well and chop vertically, where appropriate, into bite-sized pieces. Reserve the beetroot leaves for garnish. Season.

Assembly:

Spoon the bigilla into the bowl and add the beetroot leaves and baby vegetables. Drizzle with some citrus-infused oil, sprinkle with some mixed chia and sesame seeds and serve with the quinoa and a few rye crackers on the side.

Credits: This is an edited extract from Nourish Bowls published by Quadrille $24.99 and is available in stores nationally.

Photo Credits: This is an edited extract from Nourish Bowls published by Quadrille $24.99 and is available in stores nationally.