Honey & Co’s recipe for broccoli, pea, broad bean and leek maa’kuda | Summer food and drink

PUle is one of a good picnic: don’t attend anything that needs a knife, a fork, or the refrigerator. The second rule: nothing rebellious (we look at you, Philo). The third rule: the reward points if it improves after a few hours in a closed plastic container in the sun. Quiche goes through the Tunisian style today that tests this in flying colors: it is strong, green and full of spices and magic. Bake it, slice, beams. Eat your fingers, chase with cold lemon juice. And if you drop a piece? The fourth rule: I claim that it never happened.

Cauliflower, peas, wide beans and mala’kuda

Preparatory 15 minutes
Cook 1 hour
Serving 8-10

Sea salt and Black pepper
1 small head broccoli (About 250 grams), cut into flowers
200 grams frozen beans
150g frozen peas
2 tablespoons of olive oil
2 garlic clovesCriph and slices
1 leakSlices, washing and drying them
20G budget basilThe papers that were selected and almost chopped
20G budget Flat parsleyThe papers that were selected and almost chopped

For egg mixture
9 eggs
100 ml milkOr any milk alternative from your choice
1 teaspoonS sea salt
½ teaspoon Black pepper

First, vegetables. Bring a large amount of salted water to boiling. Disclore the broccoli, cook for five minutes, then add the wide beans and cook for two minutes. Add the peas, boil for another minute, then drain a lot in a colander.

Heat the oven to 220 ° C (200 ° C)/425 F/GAS 7. In a large skillet of the pan, heat the oil and garlic, then once the garlic begins to supply, stir in the cut leek and fry for two minutes. Add all the drained cut vegetables, stir the fake well, add all the herbs, mix again, then remove the heat.

Connect the tin of the tin of the diameter with a diameter of approximately 26 cm with a large sheet of paper that comes along the sides, so the egg mixture will not leak later. Transfer hot vegetables to the lined tin and go to the hot oven for three minutes.

Meanwhile, fail all the ingredients of the eggs, then pour the vegetables into the tin. Rend the heat to 190 ° C (a fan 170 ° C)/375 F/GAS 5, then prepare the tin to the oven and bake for 45-50 minutes, until the eggs and the gold are completely adjusted.

Get out of the oven, leave it to cool, then cover it and return it in the tin – it is better to rest Maa’kuda for a few hours before cutting and seizing a picnic.