FOOD | WEEKEND
August harvest
IN SEASON Make the most of summer’s fresh produce, at its best now
Broad beans A British summer classic Need to know The outer skin of older podded beans can become tough; double-pod them for extra sweetness. SAL MON, SMASHED AVOC ADO & B ROAD BE AN BRUSCHE T TA Serves 4 Takes 15 mins Cost per serve £1.73 350g shelled broad beans 1 ripe avocado, stoned and peeled ¨«»»«  »÷ ¨ÉÔÔ 10g fresh coriander, chopped 1 lime, juiced 㨫 ¸ Û»« Û ÛÉè É裨 ÷ »ÉÉÁ «Û¨ Û ã¨«Â»÷ Û»« 120g pack smoked salmon, sliced watercress, to serve
1 Blanch the broad beans in boiling water for 2-3 mins. Drain and refresh under cold water, then squeeze to remove the outer skins (you can leave them on but the beans are more tender if double-podded). 2 Put the beans, avocado, chilli, coriander and most of the lime juice in a bowl. Mash until smooth. Season. 3 Toast the sourdough slices. Dollop the bean mash on top, then add the radishes and salmon. Finish with the remaining lime juice and some black pepper. Serve with watercress. Each serving contains Energy
1136kJ 271kcal 14%
Fat
Saturates
11g 2g 15% 12%
Sugars
Salt
2g 3%
1.4g 24%
of the reference intake. See page 8. Carbohydrate 27g Protein 16g Fibre 7g 1 of you 5-a-day; high in vitamin B5
For more broad bean recipes, visit tesco.com/realfood 25