Serves: 2 - 3 Prep time: 20 minutes Cooking time: 5 mintues Ingredients 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 |
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Method 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. Suggestions 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. Back |