About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

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Saturday, November 06, 2010
Broad Beans with Radish & Watercress

There's nothing like a great steak, cooked just so, with a serving of crisply cooked chips. But after a visit to a Farmer's market by my wife, we were in possession of a cornucopia of spring vegetables and herbs, peaking in their prime.

Amongst other things, a look in the basket revealed a couple of bunches of broad beans, a cute bunch of pink French radishes, a bunch of watercress and some spring onions. All that pepperiness of the watercress and radishes allied with the subtle sweetness of broad beans would be a perfect foil to a steak and make a beautifully complete meal in itself. Even without chips!

A dish that's a simple paean to the season of spring.

Broad Beans with Radish & Watercress
(serves 2)

750g broad beans, shelled
2 spring onions, finely chopped
1 tablespoon olive oil
4 or 5 French radishes, finely sliced
1 bunch watercress, leaves picked from main stem
few drops white balsamic vinegar or lemon juice
1 tablespoon hazelnut or olive oil
salt & fresh ground pepper

Blanch the broad beans in simmering water for 1 minute. When cool enough to handle, remove the skin. Heat the olive oil in a pot and gently sweat the spring onion until just soft, about 1 minute. Add the shelled broad beans and sliced radishes and gently warm through. Add the watercress, a few drops of white balsamic vinegar and the hazelnut oil. Season with salt and fresh ground pepper. Place in the centre of the plates and top with a steak or grilled chicken breast.
  posted at 9:09 pm

At 5:41 pm, Anonymous Sarah @ For the Love of Food said...

That sounds very springlike and a very creative result using the lovely produce you had on hand. Looks delicious!

At 7:32 pm, Blogger Ange said...

Sounds delicious, always looking for new ideas for my own broad beans growing out the back

At 10:15 pm, Anonymous Injera said...

Thanks for inspiring tonight's dinner! The market came through with broad beans and watercress, and I picked up some fresh peas, asparagus and baby leeks. I used butter instead of olive oil, and splashed in some vermouth. So happy that there are leftovers for lunch.

The steak tasted as though it had come right off the coals with the addition of some smoked salt ;-)

At 11:01 pm, Blogger starwind777 said...


I love your site, It is a pleasure to visit.

I have added your site to my site.

Please link my site to your site.

Thank you!


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