Broad beans are becoming the new frozen pea. They are versatile, nutritious and a must-have freezer staple. They team beautifully with lemon, mint, feta, parmesan, bacon, chorizo, avocado and are great in salads or served with rice.
1. SALAD: Cook beans according to packet directions, refresh in cold water, drain well, then peel and discard skins. Combine with rocket, marinated feta, roasted cherry tomatoes and a handful fresh mint leaves. Toss with a lemon vinaigrette.
2. TOAST TOPPER: Smash cooked, cooled, peeled broad beans with a little aioli or mayonnaise, chopped chives and salt and pepper. Spoon over toasted sourdough, top with poached or fried egg, then sprinkle with chopped chilli.
3. GUACAMOLE: Smash cooked, cooled, peeled broad beans with avocado, lemon juice, Tabasco sauce and salt. It’s delicious served…
