Crushed broad beans and avocado with Parmesan and sumac biscuits
Prep time: 15 mins Cooking time: 15 mins
For the biscuits 125g Parmesan, grated 125g butter, cubed 125g plain flour, plus extra for dusting 1/2 tbsp ground sumac 5–6 tbsp melted butter, for brushing 1 tbsp black sesame seeds For the beans 1kg fresh or frozen broad beans, shelled 1 ripe avocado 1 small lemon, juiced 2 tbsp olive oil 1 tbsp tahini 1/2 tsp ground sumac
1 To make the biscuits, preheat a fan oven to 180°C. Place Parmesan, butter, flour and sumac in a food processor and blend until well combined. Tip on to a flour-dusted surface and work into a smooth dough.
2 Separate dough into four equal pieces, roll each to about 1/2 cm thickness between parchment paper, lift the top parchment off then brush with a little melted butter and sprinkle with sesame seeds.
3 Arrange the dough on a baking tray and cook for eight minutes, until just golden. Remove and cool slightly before breaking each piece into four to five smaller biscuits.
4 To prepare the beans, heat a large pan of water, add the broad beans and boil for 10 minutes. Drain and rinse under cold water. Peel the skins off the beans and discard.
5 In a food processor, briefly blend the beans with avocado, lemon juice, olive oil, tahini and sumac, so that the beans are still a little chunky. Season to taste and serve with Parmesan and sumac biscuits.