Broad Bean Paté


Prep time: 
30 minutes


Broad Bean paté


  • 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


  1. Cook the broad beans in boiling water for 3-4 minutes. They should still be firm. Drain and leave to cool a little.
  2. Shell the broad beans, then blitz in a food processor with the mint, olive oil and lemon juice to a rough paste.
  3. Stir in the parmesan - or blitz again for a smoother paté
  4. Add salt and pepper to taste and more lemon juice, oil or water if the paté is too thick.
  5. Spread on toasted ciabatta for delicious summery bruschetta.


NOTES: For a vegan option, leave out the parmesan and try adding a pinch or two of ground cumin instead. Broad Beans are a great source of protein and carbohydrates, as well as vitamins A, B1 and B2. In the US, they're known as fava beans. They're at their best between June and September.