Avocado and broad bean mash

 

Serves:  4 at home or 24 tastes in the classroom

Fresh from the garden:  broad beans, lemon, spring onions

Source: Yotam Ottolenghi’s Simple
Ingredients

  • 250g podded broad beans
  • 1 large avocado
  • 1 lemon
  • 50ml olive oil
  • 2 spring onions
  • Sea salt
Equipment

  • metric measuring cups & spoons
  • medium saucepan
  • juicer
  • peeler
  • food processor
  • spatula
  • small frying pan
  • serving plates
What to do

  • Put the saucepan of water on the stove to boil. Blanch the beans for 2 minutes in the boiling water, then drain in the colander, refresh under cold water from the tap and drain again. 
  • Peel off and discard the skins of the beans, then set aside 50g. Put the rest of the beans into a food processor.
  • Peel the avocado and roughly chop, then put in the food processor.
  • Finely peel the lemon to get 1 long strip. Juice the lemon to get 1½ tablespoons, then add the juice to the food processor.
  • Add 2 tablespoons of oil and ¼ sea salt to the food processor and blitz until almost smooth.
  • Heat the remaining oil in a small frying pan on a medium-high heat, then gently fry the spring onions and lemon skin for a minute. Take off the heat and stir in the reserved broad beans and a pinch of salt.
  • To serve, spread the mash over a plate and spoon the spring onion mix into the middle.
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