Broad Bean Smash
2 cups or 350g broad beans, podded
60g goats cheese (soft)
1 clove garlic
2 Tbsp mint, finely chopped
6 Tbsp extra virgin olive oil
3 Tbsp water
sea salt and pepper
1. Pod the broad beans.
2. Boil broad beans in a little salted water until soft, will only take about 3 - 5 mins. Don’t over cook or they will loose their beautiful colour. Big pods will need to have there skins removed once cooked, there skin will be a bit grey but the bean inside should be gorgeously green. Place the cooked beans and garlic in a food processor or blend with a hand blender until fairly smooth. Add the goats cheese, olive oil and seasoning. Blend again, now slowly add the water until you get a lovely puree consistency. You may need to add more olive oil, salt and pepper.
Could add peas to this if you don’t have enough broad beans.
Serve with some toasted sourdough bread or on bruschetta or crostini.
Could be a side vegetable to a main meal, or a dip for crudites.