NZ House & Garden - Outdoor Living - - Outdoor Entertaini­ng -

This creamy green dip can be made sev­eral hours in ad­vance; just cover it tightly and keep chilled un­til serv­ing time. It is per­fect for spread­ing on the seed crack­ers (left).

200g shelled broad beans, fresh or frozen 1 large av­o­cado

100g sour cream

2 spring onions, finely chopped

2 cloves gar­lic, crushed

1 small green chilli, finely chopped

(re­move seeds for milder flavour)

¼ cup fresh mint leaves, finely chopped

1 le­mon, juice and finely grated zest

Place beans in a pot of cold wa­ter with a lit­tle salt, bring to the boil and cook

2 min­utes. Drain and al­low to cool.

Place beans in a pro­ces­sor with re­main­ing in­gre­di­ents and pulse to com­bine. Sea­son well and serve. Serves 6-8

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