Only in Spring could you get away with having a dish this green!
And what a great crop of broad beans we have had this year – they have grown extraordinarily well and we have had enough to freeze as well as make all of our favourite broad bean dishes. In the early part of the season we pick them small and eat them whole, or podded without being peeled. As the season continues, we let them grow larger for a different more meatier taste. This way we can have them for 3 – 4 months without getting sick of them. Today I picked 2.5 kg of the large ones. Podded and peeled, we are making this Avocado Bean Mash with some, and the rest go in the freezer for Summer and Autumn.
Note that, because my broad beans are home grown, they are still tender at this stage. Beans bought from a green grocer are likely to be tougher if very large. Look for the smaller beans. With my home grown beans, I used around 850g unpodded beans to get 250g podded and peeled beans. Yours might be different. Perhaps buy around 1kg to have enough.
This is another recipe from Ottolenghi’s new book Simple. It’s the second one we have made from his new book, and love the lightness and simplicity of this dish. It is a great dip and spread – use it as a mezze plate, a snack in front of the TV, or as nibbles with a glass of wine and group of friends before you head out on the town. There is no garlic in it, so you’ll be right.
It is Ottolenghi Cooking the Books Day on the blog – one of 1 or 2 days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. We’ve been a bit distracted by Simple. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
Similar dishes include Broad Bean Spread with Roasted Garlic Ricotta, Beautiful Fennel Puree, Avocado Salsa with Deep Fried Tortilla Chips, and Fava Bean Puree.
Browse all of our Broad Bean dishes and all of our Dips. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Mid Spring recipes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
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