Broad Bean Paté with Goats' Cheese & Mint
Broad Bean Paté with Goats' Cheese & Mint is an easy, wonderful dish for Spring and Summer; earthy, tangy & refreshing all at once. Serve on toast or crackers or as a dip with vegetable crudités.
Ingredients
- 200 g broad beans, fresh or frozen if fresh, weight after podding
- 100g soft, rindless goats' cheese
- 1 clove garlic skinned, roughly chopped
- 2 spring onions roughly chopped
- 2 handfuls mint leaves
- 1 tbsp extra virgin olive oil
- 1 lemon juice only
- salt & pepper to taste
To Serve (optional)
- toasted bread
- pea shoots
- cooked, skinned broad beans
- grated Parmesan
- extra virgin olive oil
Instructions
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Put boiling water from a kettle into a saucepan, with a little salt if liked.
For frozen broad beans:
Add the broad beans and simmer for 2 min.
For fresh broad beans:
Cook in simmering water until completely tender (depending on size and age, approximately 3-8 min).
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Drain the beans in a sieve under running tap water until they're cold.
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Remove the skins from the broad beans by gently squeezing between your fingers - making a little nick with your thumbnail first will help. Discard the skins.
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Put the broad beans, goats' cheese, garlic, spring onions, mint leaves, olive oil and HALF the lemon juice in the bowl of a food processor or in suitable container if using a stick blender.
Season with a little salt and a good grind of pepper then switch on and start to blend the ingredients into a paté. When almost smooth, taste and add more seasoning or lemon juice if needed. Whizz again until smooth.
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Serving suggestion: spread the paté on toasted bread & top with pea shoots, a few broad beans, grated Parmesan or crumbled goats' cheese and a drizzle with olive oil.
Store leftover paté in a covered container in the fridge for up to 2 days.