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Smashed avocado with shelled broad beans
  • appetisers

Broad beans with mashed avocado

This is such a fresh springtime dish - delicious and quickly prepared

You know that spring is here when you see broad beans in the markets. I love them with a passion. Young broad beans are one of the signature tastes of the season. You do have to double peel them, which is a labour of love, but it's well worth the effort.

What I especially like about this dish is contrast between the smooth, creamy texture of the smashed avocado and the slight crunch of the broad beans. With sourdough bread and it could quickly become your favourite light lunch dish.

  • Ingredients
  • fresh broad beans or 400 gr frozen ones
  • 2-3 ripe avocados
  • juice and pith of 1 organic lemon
  • 1 chilli
  • 1/2 bunch Italian parsley
  • a few fresh mint leaves
  • salt and pepper
  • 1 teaspoon sumac (optional)
  1. if using fresh broad beans pod them and boil them for 1 minute then rinse under cold water

    fresh broad beans some podded and avocados
  2. if using frozen ones just boil for one minute then rinse under cold water

  3. remove the pale outer skin of the beans

  4. mash the avocados through a potato ricer or just with a fork

    bowl of peeled broad beans avocados lemon and potato ricer and bowl
  5. in a bowl mix the mashed avocado with lemon juice, salt, pepper, lemon pith and copped chilli

    a bowl with mashed avocado, lemon pith, chilli and salt and pepper
  6. chop the fresh herbs, mix them with the broad beans, olive oil, salt pepper and sumac

    broad beans with chopped herbs
  7. spread the mashed avocados on a serving plate and arrange the broad beans on top

    mashed avocados on a serving plate with broad beans on top
  8. serve with crunchy baguette

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