Pea and broad bean tart with courgette salad
Serves: 6
Preparation time: 20 minutes
Chilling time: 1 hour
Cooking time: 1 hour
For the tart
*400g shop-bought shortcrust pastry
*4 eggs, beaten
*500g fresh broad beans (approximately 150g de-podded)
*8 rashers smoked pancetta
*200ml double cream
*Salt and freshly ground black pepper
*100g fresh peas (or frozen and defrosted)
*2tbsp fresh tarragon
*50g feta cheese, crumbled
For the salad
*3 courgettes
*3 shallots, thinly sliced
*8 radishes, thinly sliced
*1tbsp sherry vinegar
*3tbsp olive oil
*1tsp honey
*½tsp Dijon mustard
*½ clove garlic, crushed
Preheat the oven to 180°C/350°F/gas mark 3. Roll out the pastry on a floured surface until it’s ½cm thick, then lie it over a 23cm loose-bottomed round tart tin. Press the pastry into the edges of the tin, cut off any overhanging pastry and put in the fridge to chill for 1 hour.
Remove the pastry from the fridge. Prick with a fork, cover with baking parchment, pour in ceramic baking beans then put in the oven. After 15 minutes, remove the parchment and beans, brush with a little beaten egg, then return to the oven for 10 minutes. Remove, and leave to cool.
Tip the broad beans into a pan of salted water and boil for 2-3 minutes. Drain, refresh in cold water, peel off the outer skins and set aside. Put the pancetta in a dry pan and cook over a medium heat until golden, then set aside. Beat together the remaining eggs and cream, then season and set aside. Tip the peas, broad beans, pancetta and tarragon into the pastry case, pour over the egg mixture then scatter over the feta. Bake in the oven for 30 minutes. Leave to cool for 15 minutes before serving.
For the salad, cut the courgettes into ribbons using a vegetable peeler. Combine with the shallots and radishes in a bowl. Whisk together the vinegar, oil, honey, mustard and garlic, then season. Pour the vinaigrette mixture over the salad and serve with the tart.
Nutritional information: 709 calories 53g fat
- FYI Fresh peas are in season from early June until late July, and their sweet flavour is best retained by cooking briefly in boiling water until just tender. Serve with a little butter and mint.
Halloumi, pea and quinoa salad
Serves: 4
Preparation time: 10 minutes
Cooking time: 1 hour
*200g baby plum tomatoes, halved
*2 cloves garlic, crushed
*1tsp sugar
*1tbsp balsamic vinegar
*Olive oil for drizzling
*Salt and freshly ground black pepper
*200g quinoa
*150g fresh peas (or frozen and defrosted)
*100g green olives, pitted
*2tbsp fresh mint, chopped
*Large handful rocket, chopped
*4 spring onions, sliced
*Extra-virgin olive oil
*Juice of ½ lemon
*250g halloumi cheese, cut into 1cm-wide slices
Preheat the oven to 160°C/320°F/gas mark 2. Place the tomatoes on a baking tray, then sprinkle over the garlic, sugar, balsamic vinegar, and a drizzle of olive oil. Season with salt and freshly ground black pepper. Place the tray in the oven and roast for 50 minutes to 1 hour until the tomatoes start to turn golden.
Cook the quinoa according to the packet instructions, then leave to cool.
Transfer the quinoa to a large bowl and stir in the peas, olives, mint, rocket and spring onions. Dress with extra-virgin olive oil and lemon juice to taste, and season with salt and pepper.
Preheat a griddle pan then add the sliced halloumi and cook for around 2 minutes on each side until you have golden-brown griddle marks.
Divide the quinoa salad between 4 dishes, and scatter some roasted tomatoes over each. Arrange the halloumi slices on top and serve immediately.
Nutritional information: 494 calories 30g fat
