Broad beans are in season and, if you
are lucky enough to find some, this is one of our favourite recipes to try.
Easy peasy, no cooking required. You can make toast can't you?
250G shelled broad beans – salt - 1
small clove of garlic – 1 t of lemon juice - a handful of mint & parsley a
dribble of olive oil - slices of bruschetta – 1 clove of garlic
Plunge the beans into boiling salted
water and cook for no more than 2
or 3 minutes. Drain, refresh with cold
water and then slip the beans from their tough outer coating. This is easy to
do if you make a small nick in each bean and squeeze. Put them into your
blender with the roughly chopped herbs, lemon juice, garlic and olive oil.
Blitz them but leave them a fairly rough consistency - you do not want a smooth
paste. Taste and add salt. They will make a beautiful bright green spread.
Toast the bruschettas on both sides, and wipe the cut edge of a clove of garlic
twice across the surface of each. Spread on the paste and enjoy
© John & Lynne Ford, Adamastor & Bacchus 2017
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