Summer Garden ‘Guacamole’
- 2 garlic cloves, crushed
- 1 lime, zest and juice
- 500g frozen podded broad beans
- 250g frozen peas
- 20g mint leaves
- 1 green chilli, deseeded and chopped
- 2 tbsp olive oil
- Toasted pitta and crudites, to serve
- Mix the garlic and lime juice in a small bowl, and set aside. Cook the peas and beans in boiling water for 2 mins, then drain and reserve a little cooking liquid. Add all but 2 tbsp of peas and beans to a food processor with the chilli, mint, lime juice. zest and garlic mixture, then pulse to a chunky puree. Drizzle in the oil and 3 tbsp of cooking water, then blend until smooth. Season well, and serve with pitta or crudites.
15 mins
6 serving