Crushed Broad Beans and Avocado with Parmesan and Sumac Biscuits
|For the biscuits:|
|125 g||plain flour (and extra for dusting)|
|½ tbsp||ground sumac|
|5-6 tbsp||melted butter, for brushing|
|1 tbsp||black sesame seeds|
|For the beans:|
|1 kg||fresh or frozen broad beans, shelled|
|juice of 1 small lemon|
|2 tbsp||olive oil|
|½ tsp||ground sumac|
You will need a food processor and a baking tray.
Preheat the oven to 180°C fan/gas mark 6.
Place the 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. Separate into 4 equal pieces, roll each to about ½ cm thickness between parchment paper, lift the top parchment off then brush with a little melted butter and sprinkle with sesame seeds.
Arrange the dough on a baking tray and cook for 8 minutes, until just golden. Remove and cool slightly before breaking each piece into 4–5 smaller biscuits.
Heat a large saucepan of water, add the broad beans and boil for 10 minutes. Immediately drain and rinse under cold water. Peel the skins off the beans and discard.
In a food processor, briefly blend the beans with the avocado, lemon juice, olive oil, tahini and sumac, so that the beans are still a little chunky.
Season to taste and serve with the Parmesan and sumac biscuits.