For my first harvest though, as the broad beans are so young and fresh I fancied something light and summary so I opted for a broad bean guacamole. Although it was a close call with my broad bean pate.
Ingredients - Serves 1
85g Broad beans, shelled
2 Cloves of garlic
1 Tsp Lemon juice
1 Slice green chilli
Himalayan Pink salt
1 Small tomato (optional), diced
First boil the broad beans and garlic in water for 4-5 minutes or until you can pierce a knife into the bean easily.
Drain and rinse in cold water to stop the cooking process.
Remove the outer skin from the broad bean, I always do this no matter how small the bean as I find it bitter in taste.
Put the broad beans and garlic into a food processor with the lemon juice and chilli and puree to a smooth paste.
Add the Himalayan pink salt and black pepper and pulse to combine the flavours.
Transfer to a dish and serve.
If you're using the tomato add to the broad bean puree and carefully mix in, so as not to break up the tomato pieces.
The broad bean guacamole goes really well with my chick pea & green lentil tacos
Edit post: Since posting this recipe, Shaheen of the fantastic Allotment 2 Kitchen blog has let me know about two challenges she is currently holding on her blog, one of which is called Eat Your Greens.
The idea behind this challenge is really simple, to make something with a green vegetable each month. Once you've posted a recipe you email Shaheen and a round up of all the entries will be posted on her blog before the end of the month.