Aunty's Garden: Beans, from garden to table (+recipe)

Aunty Hanui Lawrence is cooking up something.

At Aunty's garden we're doing all we can to keep abreast of everything including the weeds. The kumara tipu are flourishing and planting has been continuous. But the broadbeans have gone beserk, so tall and prolific.

It's not everyone's cup of tea but I love them and our recipe for this month is Broad Bean Salad.

Broad bean salad

Broad Bean Salad

1.5 cups of Broad Beans (medium size)

A packet of lemon or lime jelly

Handful of finely chopped walnuts

1.5 cup grated cheese

Method

Cook broad beans in boiling water for 3 minutes or steam your broad beans for 5 " 7 minutes then cool down.

Prepare a lemon or lime jelly and allow it to cool in the fridge for 10 minutes

After 10 minutes, add to the jelly a handful of finely chopped walnuts, cup of grated cheese and 1 cups of cooked broad beans then return to the fridge to set.

This is delicious served with any meat meal and other vegetables.