Rated 4.86 out of 5 based on 7 votes
- 2 x potatoes (large)
- 1 cup frozen fresh broad beans
- 1 Tbls spring onions (shallots), cut diagonally
- 2 Tbls fresh dill, chopped finely
- 2 Tbls extra virgin olive oil
- 1 Tbls pine nuts, lightly dry-roasted
- 7 x peppercorns (whole)
- 1 clove garlic, peeled
- 1/2 tspn himalayan pink salt
• Boil potatoes in their skin. Drain and peel the skin. Mash them with a potato masher in a bowl. Set aside.
• Choose another small pot for boiling broad beans but this will be used for the pine nuts first. Put the pot on a medium heat and add the nuts. You will need to keep an eye on them as they burn very easily. So, toss frequently and remove from the heat when they turn golden and start smelling nutty. Remove from the heat and set aside.
• Wipe the same pot with kitchen towel and add the beans with enough water. Cook until they are soft. Drain and rinse with cold water. Remove the skin by pricking one end and gently squeezing. Add the beans to potatoes and mash them with the same potato masher. It doesn’t have to be perfectly smooth.
• To make the dressing: Pound the garlic with salt and the peppercorns in a pestle and mortar. Add the toasted pine nuts to the mixture and pound again. Stir gently and add extra virgin olive oil and the vinegar. It may seem like you are adding too much olive oil but the whole mixture will be absorbed in no time; you’ll see.
• Add the dill and spring onions (shallots) to the potato-bean mixture as well as the dressing. Stir well and shape it into, well, whatever you want to…
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Looks and sound DELIOUS !!!
Thank you I made it with peas last night as my husband doesn’t like broad bean very much. I still prefer this one though.