serves
4
prep
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
difficulty
Easy
level
Stream free On Demand
Spring In Your Step
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 150 g frozen shelled green broad beans, defrosted
- 1 bunch flat leaf parsley, leaves and stalks chopped
- 30 g confit garlic
- 5 g ground cumin
- 60 g hulled tahini
- 50 ml extra virgin olive oil, plus extra to serve
- 2 tbsp lemon juice
- 10 g salt
- 10 g Aleppo pepper
- 2 avocados, diced
- 1 tomato, diced
- crackers or crispbread to serve
Instructions
- Coarsely chop half the defrosted broad beans by hand.
- Place the remaining broad beans in a food processor with all the remaining ingredients except the avocado and tomato and pulse together until you reach a chucky consistency. Transfer to a bowl and add the diced avocado and hand chopped broad beans and stir gently.
- Transfer to a serving plate, scatter with tomato and drizzle with a generous amount of extra olive oil. Serve with crackers or crispbread. Garnish on a plate with fresh diced tomato and olive oil.
Note
• When in season, you can use fresh broad beans. Just pod them and blanch them quickly in boiling water before refreshing in iced water and peeling.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Spring In Your Step
