For a couple of weeks last summer I received a vegetable box with fresh produce from Dutch farmers. The fun, and sometimes frustrating, part about this box is, that you don’t have a say in what fruits and vegetables you get. So a couple of times I got something I had never cooked with before. For example cactus figs, parsnips, and broad beans. I do like experimenting with unfamiliar ingredients, but every time I buy or get something new, I let it sit around for a while. Sometimes right up to the moment I nearly have to throw it out. But I’m determined to waste as little food as possible, so eventually, I come up with something. Except for the time where I received two kilos of oranges instead of just two oranges. Then I just couldn’t think of anything, so I juiced them and froze the juice in ice-cube trays.
The broad beans had been lying around in my fridge for some time until I thought of turning them into a sandwich spread. At the time I had fresh broad beans in the pod, but I have since discovered that the recipe works equally as well with frozen ones.
1kg broad beans in the pod or 350g frozen broad beans
1tbsp extra virgin olive oil
juice of 1 lemon
50g grated pecorino or 2 tbsp nutritional yeast
salt + pepper
3 - 4 SERVINGS
- When using fresh broad beans, remove the pods and cook the beans in salted water for two minutes. When using frozen broad beans, put them frozen in the boiling salted water, and cook them for seven minutes.
- Drain the beans and coll them completely under cold running water. Remove he skin of the beans by making a small incision with your fingernail.
- Put the cold, peeled broad beans into a food processor with 1tbsp extra virgin olive oil, the juice of 1 lemon, 50g pecorino / 2tbsp nutritional yeast, and salt and pepper to taste. Blend everything together into a coarse spread.
The spread will keep for a couple of days in the fridge.
Broad bean spread sandwich
a good amount of broad bean spread
a handful of rocket leaves
Slather the bread with the broad bean spread, top with rocket leaves and slices of cucumber. Slice the bread in half and fold it together.
Broad bean spread wrap
broad bean spread
2 boiled eggs
Top the wrap with a good amount of ajvar, broad bean spread, arugula, and the boiled eggs.