Broad bean smash
Thursday, 28th June 2018 by Rachel

This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her on Instagram for her latest recipes, news and events.

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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.

 

Ingredients

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

 

Method

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.