Braised Peas and Lettuce
We follow the traditional French preparation here – the addition of mint is the only deviation from the original.
Ingredients 11
5 spring onions, (scallions)
40 g unsalted butter, divided
1 tbsp olive oil
2 cos lettuces, (romaine lettuce) halved lengthways
400 g fresh peas
500 ml water
1 tsp lemon juice
thyme sprigs, a few
Handful mint leaves, roughly chopped
Handful flat-leaf parsley, (italian parsley), roughly chopped
salt and freshly ground black pepper, to season
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Method 8
Slice the into ½ cm (¼ in) rounds, reserving the sliced green portion for serving.
Warm half of the in a small saucepan over a medium heat until melted, then add the and cook for 2–3 minutes until softened.
Add the and , bring to the boil, cover with a lid, reduce the heat to low and simmer gently for 5 minutes, stirring occasionally.
While the are simmering, heat the and remaining in a large frying pan over a medium heat. Add the , cut-side down, and cook for 6 minutes or until well charred.
Transfer the to a serving platter.
Add the , reserved spring onion greens, , , and thyme sprigs to the saucepan and stir to combine.
Remove the thyme sprigs and spoon the over the .
Season with . Serve immediately.
