Name: The Agrarian Kitchen’s broad beans and peas with spiced walnuts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6-8
Ingredients: 750 gm podded fresh broad beans (see note); 375 gm podded fresh peas (see note); Extra-virgin olive oil, for drizzling; 420 gm Greek-style yoghurt; Spiced walnuts; 1 egg white; 100 gm (1 cup) walnut halves; 1 tsp cumin seeds; 1 tsp coriander seeds, crushed; ½ tsp fennel seeds; ½ tsp chilli flakes; ½ tsp smoked paprika; ½ tsp coarsely ground black pepper

“Fresh broad beans and peas are harbingers of spring. They have a sweetness when freshly harvested and grown that is unsurpassed and are welcome in the kitchen after a long, cold winter,” says chef Rodney Dunn.

Ingredients

750 gm podded fresh broad beans (see note)

375 gm podded fresh peas (see note)

Extra-virgin olive oil, for drizzling

420 gm Greek-style yoghurt

Spiced walnuts

1 egg white

100 gm (1 cup) walnut halves

1 tsp cumin seeds

1 tsp coriander seeds, crushed

½ tsp fennel seeds

½ tsp chilli flakes

½ tsp smoked paprika

½ tsp coarsely ground black pepper

Method

For spiced walnuts, preheat oven to 160°C. Whisk egg white in large bowl to soft peaks, then add remaining ingredients and ½ tsp salt flakes and stir to combine. Spread mixture over an oven tray lined with baking paper. Roast until golden (18-20 minutes). Cool.

Meanwhile, bring a large saucepan of salted water to the boil, add broad beans and cook for 2 minutes. Remove with a slotted spoon and refresh under cold running water. Double pod broad beans and set aside.

Return water to the boil, add peas and cook for 2 minutes. Drain and refresh under cold running water.

Combine broad beans and peas in a bowl and season to taste, then drizzle with a little olive oil.

To serve, spread yoghurt on a serving plate and spoon over peas and broad beans. Drizzle with olive oil, then scatter over spiced walnuts.

You will need 2.25kg broad beans in the pod and 750gm peas in the pod for this recipe. If fresh beans and peas are unavailable, substitute frozen, but you will still need to remove the grey skins from the frozen broad beans.
Note

Photography by Alicia Taylor

Styling by Lee Blaylock Food Stylist

Lee Blaylock is a distinguished Melbourne-based food and prop stylist with an impressive tenure spanning over 18 years in the industry. Her culinary journey began as a professional chef, a passion nurtured during cherished childhood moments spent podding peas with her Nana, fishing with her Popa, and savouring fresh strawberries on white bread for breakfast. But perhaps her ultimate weakness lies in ice-cream — lots of it. Lee's artistic flair has graced the pages of publications such as Gourmet Traveller, Country Style and Coles Magazine. Her expertise extends to contributing to notable cookbooks published by Murdoch Books, Hardie Grant, Penguin, and Pan Macmillan. These collaborations feature esteemed chefs and personalities, including Andrew McConnell, Troy Wheeler of Meatsmith, Rosheen Kaul, Dave Verheul, Jo Barrett, Matt Stone, Lune Croissanterie’s Kate Reid, George Calombaris, Stephanie Alexander, Analiese Gregory, Tobie Puttock, Benjamin Cooper of Chin Chin, Michael James, Emelia Jackson, Luke Hines, Matt Preston, and many more. Lee also extends her expertise to advertising campaigns, collaborating with renowned brands such as Chandon, Coles, Kitchen Warehouse, Peters Drumstick, Sirena Tuna, Mainland Cheese, Brown Brothers, Tupperware, De Bortoli, Mad Mex, Cobram Estate, Kettle Chips, and numerous others. Her creative vision and meticulous attention to detail bring these campaigns to life, capturing the essence of each brand with authenticity and flair.

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Styling by Rodney Dunn

Ingredients

Method

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