Broad Bean and Mint Spread

Posted 9 Dec 2013

Play around with this base recipe – it is the broad beans which are the main stay! The spread is also great with basil leaves instead of mint. When less time poor I peel the beans after cooking which gives the spread a beautiful green colour.

Remove three handfuls of broad beans from their pods and cook them in boiling water until tender. Cool and transfer to a food processor. Add two sprigs of mint, a couple of slices of firm tofu or feta cheese and a couple of glugs of olive oil. Season to suit your taste.

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