Ingredients

Method

• 2 red onions
• 1 T olive oil
• 30 g butter
• 2 T light brown sugar
• 100 g podded broad beans
• 50 g sundried tomatoes
• baby spinach and caramelised onions, to serve

Method

Ingredients

Thinly slice red onions and place in a pan with olive oil, butter and light brown sugar. Caramelise for 5 minutes. Blanch broad beans in rapidly boiling water for 1 minute.

Drain and remove the skins. Serve with lemon-wilted baby spinach, sundried tomatoes and caramelised onions.

Drizzle with olive oil, season to taste and serve.