- Pea, Broad Bean and Mint Dip
Pea, Broad Bean and Mint Dip
Involve the children straightaway with shelling the peas and broad beans. Peas are lovely to eat raw from the pod sprinkled over a salad. Broad beans are best hulled - boil for 2 minutes, drain and rinse in cold water, peel off the tough grey-green skin to reveal the tender bright green beans inside.
Children love using blenders and liquidisers, just make sure that their hands are dry before touching anything electrical and that they are supervised - remember to PUT THE LID ON tightly before allowing them to press the button, otherwise it will be very, very messy.
- 300g peas, shelled
- 100g broad beans
- 1 tbsp crème fraiche
- 2 tbsp fresh mint, chopped
- 1 pinch sea salt
- 1 lemon, juiced
- 4 pitta bread , warmed, to serve
- 2 carrots
- 2 peppers
Total time required
- Preparation time:
- Cooking time:
To hull the broad beans - boil for 2 minutes, drain and rinse in cold water, peel off the outer skin to reveal the tender green bean.
- Chop carrots and peppers into sticks.
- Steam the peas and hulled broad beans for 3-4 minutes until tender.
- Drain, rinse in cold water and place in a liquidiser with all the other ingredients. Whizz to a smooth puree and serve warm or chilled with warm pitta bread, carrot and pepper sticks.
Recipe published with kind permission from Beverley Glock.