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)
if using fresh broad beans pod them and boil them for 1 minute then rinse under cold water
if using frozen ones just boil for one minute then rinse under cold water
remove the pale outer skin of the beans
mash the avocados through a potato ricer or just with a fork
in a bowl mix the mashed avocado with lemon juice, salt, pepper, lemon pith and copped chilli
chop the fresh herbs, mix them with the broad beans, olive oil, salt pepper and sumac
spread the mashed avocados on a serving plate and arrange the broad beans on top
serve with crunchy baguette
