Pea, broad bean and avocado dip
Great served with bread sticks, pitta bread or some chopped vegetables.
Preparation time: 10 minutes
100g fresh broad beans, podded
100g fresh peas, shelled
1 ripe avocado
1 lemon, juiced
1 tomato, deseeded and finely chopped
2 tbsp extra virgin olive oil
Salt and black pepper
What to do:
1. Using two medium-sized pans boil the broad beans and peas for 2-3 minutes. Unless very young and fresh it’s a good idea to squeeze the broad beans out of their shells once cooked – you will be rewarded with a deliciously tender bean.
2. Cut the avocado in half, remove the stone and scoop out the flesh. Roughly chop and place in a medium sized bowl.
3. Poor over the lemon juice and mix well.
4. Now add the broad beans, peas, tomatoes and olive oil, season with salt and pepper, mix well and serve.