A dip with yet another genius combination of ingredients from Yotam Ottolenghi’s SIMPLE.
You can use either fresh or frozen broad beans for this recipe. Bring some salted water to boil and blanch 250g (8.8 oz) of broad beans for 2 minutes. Drain and refresh under cold water. Peel the broad beans and set aside 50g (1¾ oz). Put the rest of the broad beans in a food processor with 1 large roughly chopped avocado, 30ml (1 fl oz) of olive oil, 6 teaspoons of lemon juice and ¼ of a teaspoon of salt. Process until almost smooth. Heat another 30ml (1 fl oz) of olive oil in a small frypan and gently fry 2 finely sliced spring onions and a strip of lemon zest for a minute or so. Remove from the heat and stir in the reserved broad beans and a pinch of salt. To serve, spread the avocado and broad bean mix on a plate or in a shallow bowl and spoon the spring onion and broad bean mix over the top.
michelle picker cooks 