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
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.
Hints and Tips
This recipe is by Yotam Ottolenghi