About this recipe
I’ve always tried to be experimental in the kitchen. Throughout medical school I was always messing around with spices that I bought from the local supermarket. And then I branched out to Borough Market finding out more about blends and how they work together.
The addition of herbs and spices adds a layer of complex flavour to any dish as well as added micronutrients in small amounts that allow us to enjoy veggies on a completely different level. Even if it’s simply muddling in fresh oregano at the end of recipe …….try it!
200g Broad beans – shelled
200g Asparagus – roughly chopped into 3cm chunks
2tbsp Extra virgin olive oil
1/2tsp Cayenne pepper
25g Sesame seeds
2tsp Dried oregano
100g Spinach leaves
Add broad beans and 50mls hot water to a frying pan with the oil and cover with a lid for 4-5 minutes
Add the asparagus, spices, sesame seeds and seasoning and cover for another 3 minutes
Uncover and mix in the spinach, take off the heat and cover for a further 2 minutes to let the spinach gently wilt
Tip: try serving with spelt grains, bulgar wheat or cous cous