AuthorBen WatsonCategoryDinner, Lunch, Summer, VegetableEdgy Veggie is a vegetarian and vegan takeaway that took off during lockdown and has since moved in a few doors down from our Totnes shop on the Totnes high street. It's broad bean season and our shops are brimming with them, so we asked owner and chef Ruth Rae to share her favourite broad bean recipe. A perfect dish for spring and summer, this earthy yet tangy and refreshing dish is light but satisfying.
300 g podded broad beans / 1 kg broad beans - unpodded weight
30 g fresh basil
125 g soft goats cheese
3 tbsp olive oil
3 tbsp lemon juice
½ tsp salt
¼ tsp pepper
1
Place all the ingredients into a large jug and blend together using a stick blender.
Alternatively place in the bowl of a food processor with a blade attachment and blend until perfectly smooth.
Check for seasoning as it may need a little extra lemon juice or salt.
Ingredients
300 g podded broad beans / 1 kg broad beans - unpodded weight
30 g fresh basil
125 g soft goats cheese
3 tbsp olive oil
3 tbsp lemon juice
½ tsp salt
¼ tsp pepper