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Recipe: British pea, broad bean and avocado dip

14th May 2014
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Remember when you were younger, and you couldn’t leave the table until you’d eaten your greens?

Well, that rule still applies – but since you’re now in charge of your own nutritional intake, you can make it a whole lot more fun than soggy broccoli.

So, serve up this dip with crisps - or carrot sticks if you’re on a super health-kick.

Serves: 4

Preparation time: 10 minutes

You’ll need:

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.

 




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