Broad Bean Dip with Vegetable Crudités





Serves: 2 - 3
Prep time: 20 minutes
Cooking time: 5 mintues



225g frozen broad beans
40g low-fat soft cheese (5% fat)
1 tablespoon reduced-calorie mayonnaise
2 teaspoons fresh mint leaves, finely chopped
1/2 teaspoons lemon zest, finely grated
Freshly ground black pepper, to taste
Selection of crudités (such as pepper, carrot and cucumber sticks, radishes, cherry tomatoes and baby sweetcorn







1) Cook the broad beans in a pan of boiling water for about 5 minutes or until tender. Drain well, refresh in cold water and drain again; repeat refreshing process once. Slip each bean out of its grey skin; discard skins.
2) Mash beans in a bowl, taking care to retain a little texture. Stir in rest of ingredients, mixing well.
3) Spoon broad bean dip into a serving bowl. Serve immediately with a selection of vegetable crudités.


Fresh (podded) broad beans can be substituted for the frozen broad beans - simply cook them as above in a pan of boiling water until tender.
Slipping the beans out of their skins leaves the really tender part of the bean to use in this recipe.






Source: British Heart Foundation