Crushed Broad Beans and Avocado with Parmesan and Sumac Biscuits
This inspired recipe showcases crushed broad beans and lemony avocado with a texture clash of Parmesan and sumac biscuits. A tasty sharing platter idea!
Ingredients
| For the biscuits: | |
| 125g | Parmesan, grated |
| 125g | butter, cubed |
| 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 |
| 1 | ripe avocado |
| juice of 1 small lemon | |
| 2 tbsp | olive oil |
| 1 tbsp | tahini |
| ½ tsp | ground sumac |
Essential kit
You will need a food processor and a baking tray.
Method
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.
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