Broad Bean Pate
Description
A simple dip made with that classic British crop, broad beans.Ingredients
At a glance
Seasonal
Summer
250g fresh or frozen broad beans
1 large bunch of parsley
1 small bunch mint
250g low fat cream cheese (2%) 0r 250g quark (fat free curd cheese)
1 tbsp balsamic vinegar
Methods/steps
1. Steam the broad beans until tender and then refresh in cold water.
2. Wash, dry and finely chop the herbs.
3. Mash the beans together with the herbs, vinegar, cream cheese and season with salt and black pepper.
4. Serve topped with chopped parsley.
Additional Tips
Variations:
• You can add stronger flavoured herbs like rosemary and thyme, but in smaller amounts.
• The addition of roasted vegetables, olives, capers or sundried tomatoes make for a very bold pate.
Robin Van Creveld, Community Chef, www.communitychef.org.uk