Ingredients
Method
1.Place eggs in small saucepan of cold water; bring to the boil. Boil, uncovered, 3 minutes; drain. Place eggs under cold water until cool enough to handle; peel eggs.
2.Meanwhile, boil, steam or microwave broad beans for 1 minute or until thawed. Rinse under cold water; when cool enough to handle, peel beans.
3.Heat butter in medium frypan over medium heat; cook shallot, stirring, until soft. Add broad beans, peas and rind; cook, stirring, until peas and beans are bright green. Add cheese, stir to combine.
4.Transfer pea mixture to medium bowl; mash coarsely with a fork. Add mint and eggs; mash coarsely. Season to taste.
5.Spoon mixture into centre of wrap, roll up firmly; secure with folded baking paper.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Pappardelle with tomatoes, basil, ricotta and olives
Brought to you by Sandhurst
Lemon & garlic lamb kebabs with chunky Greek salad
Brought to you by Sandhurst
Native ad body.
Sponsored by %%sponsor_name%%