Avocado and broad bean paste is the first quick recipe I managed to prepare from the last book Yotama Ottolenghi "Simple". I made very minor changes to the recipe. I replaced spring onions with shallots and added parsley and nigella. This is what I had at home and in my opinion it went well with the ready-made paste.

The recipe is simple and quick to prepare, apart from a minor exception, it is shelling broad beans...
However, it is worth following the author's advice and "...treat shelling beans as a wonderfully therapeutic activity with music".

Ingredients

250 ​​g broad beans (fresh or frozen)

1 large avocado

2 tablespoons of lemon juice

2 tablespoons of olive oil

salt

To be provided:

baguette or ciabatta

oil

1 shallot or spring onion

black cumin

parsley

Execution

Boil water and 1/2 teaspoon of salt in a pot. Put broad beans in boiling water for 3 minutes, drain, pour cold water and peel.

Peeled broad beans, avocado pulp, lemon juice, 2 tablespoons of olive oil, a pinch of salt are mixed into a smooth paste. We try, or we add salt.

Put the paste into a bowl, drizzle with olive oil, sprinkle with nigella seeds, chopped parsley and thinly sliced ​​shallots or spring onions. We can serve with crispy slices of baguette or ciabatta fried to gold in olive oil.

Enjoy!

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