Broad Bean Puree
I am a huge fan of this but not of broad beans in their entirety. This can be stored for a week or so in the fridge and would sit as well neatly placed on crostini as it would on a piece of toast for a quick lunch.
300g Broad Beans (frozen section in supermarket)
100mls extra virgin olive oil
60g feta cheese
squeeze of lemon juice
Seasoning (optional – season to taste as feta is already salty)
1. Boil the broad beans until softened.
2. Drain and add to the blender with the remaining ingredients.
3. Rub the mixture through a sieve and discard the outer skins left in the sieve – or give it to the birds.
4. Taste and season.
5. Store in the fridge and serve drizzled with olive oil and maybe just a little flake or two of Maldon Seasalt.