The Three Bs.......

The three B's beetroot, broad bean, and blood orange are an absolute triumph in my latest tiffin lunch box collection. Actually there should be a fourth B, Bliss......

The colours just scream spring, summer good times and hurry up stop typing and just eat me!

 

 
This recipe is for 2-3 (or 1 it's that yum)
 
Three B's Salad
Ingredients

• 4 spring onions
• Juice of 1 blood orange*
• 1.5 cups broad beans
• 50ml olive oil
• Salt and pepper to taste
• 4 small roasted beetroot quartered
• 4 radishes quartered
• 2 blood oranges* segmented
• 50 g soft goats cheese

Method

• Slice the spring onions (not too fine) and add to a mixing bowl with the blood orange juice
• Leave to marinate about 15 minutes
• Blanch the broad beans for 30-40 seconds in lightly salted boiling water, then plunge into icy water.
• Peal the outer shell of the broad bean
• Mix olive oil through spring onions and juice, season to taste
• Gently coat the beetroot, broad beans and radishes through the dressing so that they still hold their shape
• Gently add the blood orange segments
• Serve doted with soft goats cheese
• If there are any left overs the colour is great the next day as the blood orange and beetroot blend with the radishes and goats cheese

Notes:

• You can use tinned beetroot but for this I found it too soft. To roast place beetroot in a baking tray with a splash of olive oil and salt and bake cover in tin foil at 160ºC for about 1 hour till tender.
• Pealing the broad beans is to remove the bitterness of the outer shell but I don't mind the flavour so I leave some unpeeled for contrast in flavour and colour. 

 

 Really who wouldn't want to have that in their lunch box??

 You can go all fancy and try plating it master chef style and serve with lamb steaks. To be honest I prefer the look of it all together in the tin, I'm a simple kinda chap.

A tuna steak variation with boiled egg for a hint of the nicoise

 

*Redbelly Citrus supplied the blood oranges for this recipe. 

Operation Work Lunch: Purple Potato Salad

We all know my great love of anything purple so to find it in a potato is straight out winning.

 

My local greengrocer has just changed hands and while still maintaining ridiculously cheap prices they have expanded their range. I think they deal directly with the farmers and are happy to sell the non visually perfect stock the supermarkets wont.

 

I bought a few extras last time so I can add another potato tower tomorrow with the view of harvesting for the Christmas table, potato bling!

 

The other two towers are progressing well with a little help from their friends but the rest of the garden hasn't been high yielding this year.

There was a moment of contemplating a blog challenge of just eating from my backyard but at this rate I would stave in 3 weeks. (although having typed that I did take some snaps and things may not be as bleak as first suspected)

 Rainbow chard, it will be frittata all round

 Purple asparagus

 Lots of broccoli leaves

 Waiting for the peas to pod off

Broad beans getting taller but no beans so far

 
 
Purple Potato Salad
Ingredients serves 1

• 2-3 medium purple potatoes (or regular)
• 1 rasher of bacon
• 2 boiled eggs, quartered
• 2 spring onions, chopped
• Splash of olive oil
• Sprinkle of linseeds

Method

• Add potatoes to a saucepan of cold water and simmer on low for about 25 minutes, till tender
• Chop bacon rasher into strips and fry (to the crispness you prefer)
• Drain the potatoes and cut into wedges
• Add to a bowl the potatoes, bacon, spring onions
• Splash with olive oil to coat
• Add the eggs and linseed and combine gently
• Season to taste

With bacon, egg, onion, and potato your lunch time really can't go wrong!
 

Gotta love a filter!

 
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