Broad Bean paté


Prep time30 minutes
Cooking time30 minutes
Total time1 hour


Broad Bean paté


750 g
broad beans (fresh and removed from pods, or frozen)
200 g
parmesan or vegetarian equivalent (finely grated)
1 bn
fresh mint (roughly chopped)
1 ds
fresh lemon juice
4 T
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 (this will take a while) 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. 
For a vegan option, leave out the parmesan and try adding a pinch or two of ground cumin instead. 


NOTES : 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.