Avocado and broad bean mash

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

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

• 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.