Lost Seasonal Recipe Of The Month

BY ANNIE SMITHERS

300 gm broadbeans,
prodded weight

2 cloves new season garlic, crushed

juice 1/2 lemon

60ml extra virgin olive oil

Salt and pepper

char grilled Turkish bread

Place the broad beans in boiling water for
3-5 minutes. Drain and refresh in bowl of iced water.

Peel and roughly chop and flatten into a rough paste with the back of a large knife.

Place in a bowl with the garlic, lemon juice, oil, salt and pepper, lightly crush with a spoon and mix well to combine. Serve with char-grilled Turkish bread.