Braised fava beans and peas with tempeh and mint

Ingredients

For 1 serving

• Broad beans120 g
• Peas100 g
• Tempeh90 g
• Spring onions2
• Mint3 g
• Extra virgin olive oil1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: April – June

Method

1. Dice the tempeh into about 1.5 cm cubes; thinly slice the spring onions. If the broad beans are fresh and large, blanch them for a minute and slip off their skins.
2. Heat half the oil in a pan over medium-high heat and brown the tempeh for 5–6 minutes, turning, until golden on all sides; salt it and set aside.
3. In a saucepan heat the remaining oil over medium-low heat and sweat the spring onions for 3 minutes, until soft and translucent.
4. Add the broad beans and peas with half a glass of water, salt, cover and cook over medium-low heat for 10 minutes, until tender and the liquid has almost gone.
5. Add the tempeh and the torn mint leaves, stir for a minute over low heat until everything is hot and season with salt and pepper.