Avocado and broad bean

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250g podded broad beans (fresh or frozen )

1 large avocado, peeled and roughly chopped (190g net weight)

1½ tbsp lemon juice, plus 1 strip finely shaved lemon skin

60ml olive oil


2 spring onions, trimmed and finely sliced


Fill a small saucepan with salted water and bring to a boil. Blanch the beans for two minutes, then drain, refresh and drain again. Peel off and discard the beans’ skins, then set aside 50g. Put the rest of the beans in a food processor with the avocado, lemon juice, two tablespoons of oil and a quarter-teaspoon of salt, and blitz until almost smooth. Heat the remaining two tablespoons of oil in a small frying pan on a medium-high flame, then gently fry the spring onions and lemon skin for a minute. Off the heat, stir in the reserved broad beans and a pinch of salt. Spread out the avocado and broad bean mash over a plate, making sure there is a rim around the edge, spoon the spring onion mix into the middle and serve.

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