Broad bean and pine nut Bissara
- Details
- By Jo Ingleby
Method:
Boil the broad beans until just tender, drain and run under cold water to retain the vivid green colour; double podding if necessary. Crush the garlic with the salt, until smooth. Using a potato masher or hand blender coarsely mash the broad beans with the garlic and lemon juice and add most of the pine nuts (leaving a few to decorate the top of the Bissara). Mix in half the olive oil, cumin, paprika, cayenne & mint. Season to taste and ladle into a serving dish. Sprinkle on the remaining pine nuts, cumin, paprika, cayenne pepper and mint. Drizzle with the rest of the olive oil. Serve with flat breads, wedges of lemon and sprigs of fresh mint.
