Include this avocado, basil, and broad bean dip the next time you're putting together a showstopping platter. It is low in calories, rich in nutrients, and guarantees that delectable creamy-crunchy contrast when paired with crackers and raw veggies.
INGREDIENTS
2 cups broad beans
2 cups peas
1 avocado
finely grated zest and juice 1 large lime
1 clove garlic, crushed
¼ cup chopped basil
⅓ cup thick plain yoghurt
3 tablespoons olive oil
sea salt and freshly ground pepper
To serve
2-3 tablespoons extra yoghurt
olive oil
extra basil
METHOD
Cook the broad beans in a saucepan of boiling salted water until tender. Remove with a slotted spoon, drain and refresh under cold water. Bring the water back to the boil and cook the peas until tender. Refresh in cold water and drain. Peel the tough outer skins off the broad beans and discard. Halve the avocado and put the flesh in a food processor with the broad beans, peas and the remaining ingredients. Season well and pulse to a chunky paste.
To serve: Spread on a large serving plate and drizzle with extra yoghurt, olive oil and basil leaves. Makes about 2 cups
Mixed dip platter: Serve with Grilled Eggplant with Tahini, Walnuts and Lemon and Spiced Carrot and Chickpea Hummus.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.