Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Crushed Broad Beans and Avocado with Parmesan and Sumac Biscuits

by Silvena Rowe from Orient Express

This inspired recipe showcases crushed broad beans and lemony avocado with a texture clash of Parmesan and sumac biscuits. A tasty sharing platter idea!

From the book

Silvena Rowe

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.

More Quick Recipes


View all

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week