100 gm dried white beans, soaked overnight in cold water, drained100 gm fresh borlotti beans100 gm podded peas (about 250gm unpodded)50 gmpodded broad beans (about 175gm unpodded)30 gmtoasted pumpkin seeds 80 gmcoarse burghul, soaked in cold water until tender, drained½ cup (loosely packed) eachflat-leaf parsley and mint, coarsely torn Roast garlic dressing1 headof garlic60 ml (¼ cup)extra-virgin olive oil50 mllemon juice
Place white beans in a large saucepan with plenty of water to cover, bring to the boil, cook until tender (50-55 minutes), drain, refresh in iced water, drain again, set aside.
Meanwhile, for roast garlic dressing, preheat oven to 200C, wrap garlic tightly in foil, place on an oven tray and roast until tender and caramelised (30-35 minutes). When cool enough to handle, squeeze garlic from skins into a bowl (discard skins), whisk in oil and lemon juice, season to taste and set aside.
Cook borlotti beans in a saucepan of boiling salted water until just tender (15-18 minutes), drain, refresh in iced water, drain again. Blanch peas until just tender (2-3 minutes), drain, refresh, drain again. Repeat with broad beans and peel.
To serve, combine beans, peas, pumpkin seeds, burghul and herbs in a bowl, drizzle with dressing, season to taste and toss to combine.
This recipe is from the February 2012 issue of Australian Gourmet Traveller.