One of my favourite spring vegetables is broad beans. This dish is seasonal cooking at its best. Great fresh produce, inexpensive, a handful of ingredients and very little cooking time.
Serve with raw spring vegetables for dipping, on bruschetta, or layer it with poached asparagus, poached eggs, roquette and pecorino as a lovely brunch or side dish.
Using young, new season broad beans means that you don't need to take the skin of each individual bean. If you make this dish using more mature broad beans then you will have to remove the skin from them.
INGREDIENTS
This makes one small bowl of dip so double the quantity if you need to
500g of broad beans = about 120g of podded beans
1 very small clove of garlic or half a clove
a handfull of fresh mint
juice of 1/4 of lemon
a pinch of good quality sea salt
1 tsp of pomegranate molasses
a slug of olive oil
DIRECTIONS
Blanch the broad beans in boiling water for 30 seconds. Drain and rinse them well in cold water.
Place in the blender with the remaining ingredients and blend for thirty seconds to one minute.
Serve and top with a little extra oil.
This is best served immediately.
Enjoy!
