Avocado and Broad Bean Mash

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Serves 6


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 strip finely shaved lemon skin
60ml olive oil
2 spring onions, trimmed and finely sliced


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.

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.




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This recipe is by Yotam Ottolenghi


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