Broad beans are in abundance around spring and summer time and are one of the easiest things to grow as a new gardener.
Did we mention that broad beans are really good for you. Made in advance this spread can be a perfect snack or made into a larger meal on the fly.
broad beans, 2-3 cups of broad beans beans
parmesan, 2cm cube
lemon, juice of half
parsley & basil, a hand ful of each
salt and pepper to taste
extra virgin olive oil
chilli flakes, to garnish
- Bring a pot of water to the boil. Simmer broad beans until they turn green on the inside and the light green outer shell soften approx. 3min.
- In a food processor place all ingredients and a splash of extra virgin olive oil.
- Blitz until combined but still chunky. Taste test and add lemon juice/olive oil/salt/pepper to taste and blitz once again until just combined.
Serve as a Bruschetta on sourdough toast with chilli flakes and a wedge of lemon.
NB: this also makes an amazing healthy pasta sauce if mixed with a bit of the pasta water before tossing through spaghetti or fettuccine.
We created Farm to Face because we know that the food we eat has a huge impact on our health and well being, and on the planet! We’re inspiring people to live waste free and eat for the future by choosing local, seasonal and ethical foods.
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