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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


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.


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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