Green Beans|Broad Beans|Snap Peas|Vegetables with Aioli

Vegetables with Aioli



Ingredients

8 oz green beans
8 oz mangetout or sugar snap peas
8 oz carrots
8 oz courgettes (zucchini)
8 oz fresh or frozen broad beans (shelled)
8 oz chickpeas, drained, cooked or canned
2 eggs, hard-boiled, finely chopped
crusty bread to serve
Sauce Aioli
4 garlic cloves, crushed
1 tspn salt
1 egg yolk
8 fl oz olive oil
1 tbsp fresh lemon juice
freshly ground black pepper

  1. Trim vegetables and cut into short lengths. Boil, steam or microwave vegetables, separately, until just tender and drain.
  2. To make sauce, place garlic and salt in a small bowl and mix to combine. Beat in egg yolk then gradually add 2 fl oz olive oil, beating constantly until blended. Stir in lemon juice. Gradually beat in remaining oil to make a thick sauce. Season with black pepper.
  3. Combine vegetables with chickpeas and reheat. Transfer to a serving dish, pour over sauce and toss. Sprinkle with eggs and serve warm or at room temperature with bread.

     {Cooking tip - To cook chickpeas, soak overnight in cold water. Drain. Place in a large saucepan, cover with fresh cold water and bring to the boil over a moderate heat. Lower heat and simmer for 45-60 minutes or until chickpeas are tender. Drain and cool }

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