Fresh broad beans are lovely when they're in season but frozen ones are an excellent substitute in autumn. If you have time, it's a good idea to peel the larger ones because the skins can be a bit tough. If rainbow or ruby chard is unavailable, substitute silverbeet.
- 2 beetroot, halved
- 80 ml extra-virgin olive oil, plus extra for drizzling (1/3 cup)
- 1 onion, finely diced
- 3 garlic cloves, finely chopped
- 2 bunches rainbow or ruby chard, cut into 5cm pieces
- 500 gm small frozen broad beans, defrosted, or fresh, podded (about 1kg unpodded)
- Finely grated rind and juice of 1 lemon
- 2 tsp marjoram leaves
- 1Preheat oven to 200C. Combine beetroot, 1 tbsp oil and 80ml water in a small roasting pan, season to taste, cover with foil, then roast until tender and a knife can easily be inserted (1 hour). Cool, peel, then cut into wedges and set aside.
- 2Heat remaining oil in a large saucepan over medium heat, add onion and sauté until tender (3-4 minutes). Add garlic and sauté until tender (3-4 minutes). Add chard, sauté until tender (2-3 minutes). Add beans and stir until warmed through (1-2 minutes), then add lemon rind and juice, and marjoram and season to taste. Serve hot, drizzled with extra-virgin olive oil.
Drink Suggestion: Floral, elegant pinot grigio. Drink suggestion by Max Allen