Name: Broad bean dip with vegetable crudites
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2
Ingredients: 225g (8oz) frozen broad beans; 40g (1 1/2 oz) low-fat soft cheese (5% fat); 1 tablespoon reduced-calorie mayonnaise; 2 teaspoons finely chopped fresh mint leaves; 1/2 teaspoons finely grated lemon zest; Freshly ground black pepper to taste; Selection of crudites (such as pepper carrot and cucumber sticks radishes cherry tomatoes and baby sweetcorn

Meal type: Starter, Snack, Side dish

Serves: 2

Preparation time: 20 minutes

Cooking time: 5 minutes

Cook broad beans in a pan of boiling water for about 5 minutes or until tender. Drain well, refresh in cold water and drain again; repeat refreshing process once. Slip each bean out of its grey skin; discard skins.
Mash beans in a bowl, taking care to retain a little texture. Stir in rest of ingredients, mixing well.
Spoon broad bean dip into a serving bowl. Serve immediately with a selection of vegetable crudites.

Variations

Fresh (podded) broad beans can be substituted for the frozen broad beans - simply cook them as above in a pan of boiling water until tender.

Cook's tips

Slipping the beans out of their skins leaves the really tender part of the bean to use in this recipe.

Energy 500kJ 119kcal 6%

Carbs 11.3g -

Fat 3.6g Low 5%

Saturates 1.1g Low 6%

Sugar 6.8g Low 8%

Salt 0.25g Low 4%

% = an adult's reference intake

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Ingredients

225g (8oz) frozen broad beans

40g (1 1/2 oz) low-fat soft cheese (5% fat)

1 tablespoon reduced-calorie mayonnaise

2 teaspoons finely chopped fresh mint leaves

1/2 teaspoons finely grated lemon zest

Freshly ground black pepper, to taste

Selection of crudites (such as pepper, carrot and cucumber sticks, radishes, cherry tomatoes and baby sweetcorn

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Broad bean dip with vegetable crudites

Variations

Cook's tips

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

Savoury scones

Stuffed parathas

Salmon pate on wholegrain toast

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