Broad Bean Paté
Description
Broad Bean paté
Ingredients
- 750g broad beans, fresh and removed from pods, or frozen
- 200g parmesan, finely grated
- 1 bunch fresh mint, roughly chopped
- dash of fresh lemon juice
- 4 tablespoon extra virgin olive oil
Instructions
- Cook the broad beans in boiling water for 3-4 minutes. They should still be firm. Drain and leave to cool a little.
- Shell the broad beans, then blitz in a food processor with the mint, olive oil and lemon juice to a rough paste.
- Stir in the parmesan - or blitz again for a smoother texture
- Add salt and pepper to taste and more lemon juice, oil or water if the pate is too thick.
- Spread on toasted ciabatta for a delicious summery starter
Notes
Ingredients: