A quick broad bean smash, with a little chilli kick and freshness for the lemon. Serve as a dip, on toast topped with chopped tomato or rocket, salt & pepper and a drizzle of olive oil.
Pod and blanch your broad beans for 3 minutes, drain and place immediately into ice cold water to stop the cooking.
Squeeze the beans out of the skin. Using a food processor or pestle and mortar smash your ingredients into a chunky mix, using enough olive oil to create a thick paste. Taste for seasoning.
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This recipe was created for GC by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.
A big handful of in the pod broad beans – about 1/3 cup podded
¼ cup pistachio, roasted and chopped
15g picked mint, roughly chopped 1
1 fresh chilli, seeds removed and chopped (or less, to taste)
juice ½ lemon
approx. 75 ml olive oil - enough to form thick mash
salt & pepper to taste