In Season: Dip with dashing green colour

Photo by Gillian Vine.
Photo by Gillian Vine.
Broad bean dip is a great way to use those older beans.

500g fresh broad beans, podded
1-2 cloves new season garlic
1 lemon
Fresh mint
Extra-virgin olive oil

Bring a pot of water to the boil, add the broad beans and cook for about 5 minutes.

Drain and remove the tough outer shells from the beans.

Set aside.

With a pestle and mortar, pound the garlic and mint with a sprinkle of salt until a paste has formed, add the beans and a little oil and pound again until a vibrant green paste has formed. Add a little lemon rind and juice, check the seasoning, mix to combine, taste and adjust if necessary.

Serve in a little bowl with some warm flat breads.

- This recipe comes from Alison Lambert, chef at the Otago Farmers Market.

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