HOW TO EAT BRILLIANTLY EVERYDAY

We were delighted to team up with farm-to-front-door organic food pioneers Abel & Cole to celebrate the launch of their beautiful new cookbook, How to Eat Brilliantly Everyday. The Abel & Cole team share a passion for fresh, seasonal and sustainable produce, delivered weekly, and work directly with the best farmers, butchers, bakers and makers in the UK.

Their new cookbook offers over 140 recipes to help you enjoy seasonal food, with a focus on British-grown veg, in new and inventive and effortless ways. Abel & Cole also offer tips on reducing plastic waste, a topic close to our hearts (you can read more about this here).

We all know how important eating well is for your health and wellbeing, not to mention for your skin, so we wanted to share a delicious recipe from the new recipe book – perfectly seasonal and high in antioxidants and vitamins – to inspire you this summer. Antioxidants play a huge part in caring for your skin, and Aurelia Probiotic Skincare products are packed with ingredients high in antioxidants and goodness! We love this simple, tasty, vegetarian salad which works beautifully on its own or as a side dish for a sunny summer party.

Popping Summer Bean Energy Salad

Prep: 20 MINS    Cooking time: 5 MINS

Serves 4, Vegetarian

500g broad beans

200g sugar snap peas

1 red onion, finely chopped

1 garlic clove, crushed

1 tbsp honey

2 tbsp brown rice vinegar

2 tsp black onion seeds

3 tsp olive oil

2 tsp black mustard seeds

1 tsp coriander seeds

1 red chilli, thinly sliced

A handful of tarragon, leaves only

Sea salt and freshly ground pepper

Pop the broad beans out of their pods. Drop into a pan of boiling water. Simmer for 2 mins. Lift them out with a slotted spoon and plunge into ice water. Drop the sugar snap peas into boiling water (keep them whole as you can eat the pods). Cook for 1 min. Drain. Plunge them into a separate bowl of iced water.

Pop the onion and garlic into a jam jar. Add the honey, vinegar, black onion seeds and 1 tbsp of the olive oil. Season. Screw on the lid and shake.

Pop the broad beans out of their grey skins. Drain the sugar snap peas and pat dry with kitchen towel. Lay on a large serving platter. Scatter the broad beans over the top.

Heat a frying pan on a medium heat. When hot, pour in 2 tbsp of the olive oil. Tip in the mustard seeds and the coriander seeds. Fry then for about 2 mins till they pop. Remove from the heat and stir in the chilli.

Toss the beans and peas through the pink onion dressing. Spoon the popping hot oil over the top. Scatter with the tarragon leaves.