This is just a quick and easy recipe that I wanted to share with you because it is perfect for this time of year. When you can’t be bothered to cook anything complicated but want something fresh and delicious to munch on. This is it.
I found the recipe in a pile of newspaper and magazine clippings that The Washer Up’s dad, Jim had sent me from England. He cuts anything food and drink related out of the Sunday papers and saves them up to send over. It’ s very handy for keeping up with what’s going on over there.
The original recipe used 500 grammes of podded broad beans, I didn’t have anywhere near that many so I have adjusted it to suit. It’s one of those things where you can taste it as you go and add more garlic, lemon or mint to your taste.
If you have young broad beans that are still very small and bright green you can use them raw. If not you can blanch the podded beans for two minutes then squeeze the bright green peas out of the pale jade skins and you’re good to go. I know that squeezing broad beans may sound boring bit it’s actually quite a therapeutic thing to do sitting outside in the early evening sipping a glass of mint tea or even a Mojito. It’s worth it just to see that beautiful bright green paste when you’ve done.
Smashed Broad Bean & Mint Dip
Serves 2-3 as a snack, vegetarian, gluten-free. Adapted from Eat Your Veg
Prep time 15 mins
- about 200 gr broad beans (podded weight)
- 1/2 clove garlic
- 1 tsp salt
- 5 mint leaves
- 2 tbsp olive oil (or more)
- 50 gr grated manchego (or pecorino/parmesan)
- a squeeze of fresh lemon juice
- bread to serve, toasted flatbread/baguette/ciabatta or wholemeal toast
Blanch the broad beans (unless very young, tiny & bright green) for two minutes in boiling salted water, drain and then squeeze the bright green peas out of the pale green cases.
In a mortar & pestle, crush the garlic and 1/2 tsp salt to a paste. Add the mint leaves and pound again to a paste. Add a handful of the broad beans and grind to a paste. Add more beans and continue pounding until you get a slightly chunky textured puree.
Drizzle in the olive oil and mix well then add the cheese, lemon juice and season with salt and black pepper. Taste and adjust lemon, mint salt as necessary. Serve on/with toasted bread and drizzle with a little more olive oil.
Sit back and enjoy this fresh and delicious seasonal treat, I’m off to make some more, it’s addictive. Thanks Jim.