Avocado and Broad Bean Mash

Serves 6

Ingredients

250g podded broad beans, fresh or frozen. We used 500g (in pods) and were a little short but it was still delish!
1 large avocado, peeled and roughly chopped
1½ tbsp lemon juice, plus 1 finely shaved strip of rind
60ml olive oil
Salt
2 spring onions, trimmed and finely sliced

Summary

This avocado and broad bean mash gives a guac-like spread some sweet spring interest! You could whip this up as part of a mezze or, we had it on a taco with these super quick black beans, a fried egg, shredded cabbage, coriander and lime. It was quick, fresh weeknight dinner!

Avocado and Broad Bean Mash

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 (about one fifth of them!).

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 – you could also use a fork with some elbow grease.

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 or two. 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.