This Green Pea, Broadbean and Mint Smash is a stunning starter (served on smaller biscuits or pieces of sourdough), a great entree or a really filling side to serve with a soup for lunch or Sunday night easy dinner.
Ingredients (serves 20 | makes 2 cups of 'smash')
- 1 1/2 cups Frozen Baby Peas (lightly boiled and drained)
- 1 cup Frozen Broad Beans (lightly boiled, drained and shelled)
- 1/2 cup Pine Nuts (lightly toasted if you prefer a more nutty taste)
- 1/2 cup fresh mint leaves
- 1/2 cup Extra Virgin Olive Oil
- 1 teaspoon Fresh Garlic, roughly chopped
- Pinch Salt to taste
- Pinch Pepper to taste
- 1/2 cup Persian Fetta in Oil (purchased)
- Lightly boil the frozen baby peas, drain and set aside.
- Lightly boil the frozen broad beans, drain and then run under cold water to cool. Remove the outer shells of the broad beans to reveal a beautiful bright green broad bean. Set aside.
- Into the bowl of a food processor place the baby peas, half the broad beans, pine nuts, garlic, mint leaves, salt, pepper and olive oil. Blitz on high until the mixture resembles a very coarse pesto.
- Remove the blades from the food processor or spoon the mixture into a mixing bowl and gently fold through the other half of the broad beans that should still be either full or half beans.
- You can either serve this with crackers or toasted sourdough bread or anything really. You can serve it in a bowl as a dip, or with a spreading knife for guests to make their own bruschetta or you can make up the servings yourself and then serve.
- I top mine with crumbled persian fetta - or you might like to lightly spread the bread with the fetta and then spoon the 'smash' on top. Finish off with a tiny drizzle of the oil that was in the container with the Persian Fetta.