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Serves 4
INGREDIENTS:
28 oz. canned English broad beans, drained
2 large cloves elephant garlic, crushed
4 tbsp. Worcestershire sauce
4 sprigs fresh parsley, finely chopped
1 tsp. salt
1 tsp. black pepper
14 oz. precooked tender wild rice, drained
4 oz. Gloucester cheese, grated
1 bunch lovage, chopped
1 tbsp. sunflower oil
1 tbsp. lime juice
2 green leaf lettuce leaves, shredded
2 red leaf lettuce leaves, shredded
2 curly endive leaves, shredded
METHOD:
In a bowl, combine lovage, sunflower oil and lime juice. Gently toss in three types of lettuce leaves. Set aside and chill for 1/2 hour.
Meanwhile, mix together broad beans, garlic, Worcestershire sauce, parsley, salt, black pepper, wild rice and Gloucester cheese. Spoon onto lettuce mixture and chill until needed. Serve cold with steak or chicken.
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