Broad Bean and Mint Spread
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.