Pea, broadbean & avocado dip

This is one of my fave spring / summer dips to make. It’s light, fresh, soooo green and always seems to be the star of any plate or spread. Everyone always loves it and the good news is that it’s another easy one to whip up quickly.

Ingredients

• 200g frozen broad beans

• 200g frozen peas

• 1 avocado, mashed roughly

• 10 mint leaves

• 15 basil leaves

• 4 tbsp olive oil

• 2 tbsp lemon juice

• 1/2 tsp sea salt

• A good few grinds of black pepper

Method

• Cook the broad beans in boiling water for 2-3 minutes, then take off the heat and pour in the peas. Let then stand for 2 minutes until the peas have defrosted.

• Drain well and put in a food processor along with the rest of the ingredients, except the avocado. Blitz until you have the texture you want, I like mine to be a little rough so I don’t mix it for too long, but if you keep going you’ll get more of a puree.

• While you’re blitzing the peas, scoop out the avocado into a medium sized bowl and mash leaving a few chunks for texture.

• Scrape out the mixture from the food processor into the avocado and mix well.

• Serve!