Photo by Gillian Vine.
500g fresh broad beans, podded
1-2 cloves new season garlic
1 lemon
Fresh mint
Salt
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.
