500g fresh or frozen broad beans
50ml extra virgin olive oil
1 lemon juiced
8 leaves of fresh mint, chopped

1. If you are using fresh broad bean, begin by boiling them for 4 minutes. If you are using frozen, boil for just 2 minutes. Run under the cold tap to stop the cooking process. 

2. The outer skin of the broad beans will be loose enough to take off. Remove it so you just have the bright green inner bean. 

3. Place in a large bowl and add the chopped mint, lemon juice and olive oil. Blend until smooth. It may be very stiff, add more olive oil and a splash of water to loosen. Taste and add more lemon if you like. 

4. Season with sea salt and pepper and serve with a drizzle of olive oil on the top. 

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