Ingredients
- 360g fresh or frozen broad beans – shelled weight
- glug of extra virgin olive oil, plus extra to serve
- 6 fresh coriander sprigs, leaves picked, stalks finely chopped
- 1 unwaxed lime, zest and juice
- ¼ red onion, finely diced
4 slices of toast, a pinch of dried chilli flakes or some sliced red chilli, a light dusting of sumac, optional
Method
Blanch the whole broad beans in a large pan of boiling water for 3 minutes, then drain and refresh under cold running water.
Transfer the beans to a food processor, add the extra virgin olive oil, coriander stalks, half of the coriander leaves and the lime zest and juice and blitz to a smooth purée.
Season to taste with salt. Spread the guacamole generously onto the toast and dress with the remaining coriander leaves, some chilli, a dusting of sumac, if using, and a drizzle of olive oil.
Ingredients
- 360g fresh or frozen broad beans – shelled weight
- glug of extra virgin olive oil, plus extra to serve
- 6 fresh coriander sprigs, leaves picked, stalks finely chopped
- 1 unwaxed lime, zest and juice
- ¼ red onion, finely diced
4 slices of toast, a pinch of dried chilli flakes or some sliced red chilli, a light dusting of sumac, optional
Method
Blanch the whole broad beans in a large pan of boiling water for 3 minutes, then drain and refresh under cold running water.
Transfer the beans to a food processor, add the extra virgin olive oil, coriander stalks, half of the coriander leaves and the lime zest and juice and blitz to a smooth purée.
Season to taste with salt. Spread the guacamole generously onto the toast and dress with the remaining coriander leaves, some chilli, a dusting of sumac, if using, and a drizzle of olive oil.