A beautifully vibrant side dish for lamb or chicken, this can also be served as a dip or thin the mash a little with pasta cooking water to make a delicious vegetarian pasta sauce.
650g frozen broad beans
250g frozen peas
2 cloves garlic, finely chopped
2 lemons, grated zest
Small bunch of mint leaves
4 tbs extra virgin olive oil
50g Parmesan, finely grated
Sea salt and freshly ground black pepper
Place the frozen broad beans in a bowl and pour over some boiling water. Put them to one side until cool, drain, then remove the bright green inner bean from the grey outer skin. Discard the skins. Keep back about 100g skinned beans to use as a garnish.
Bring a saucepan of water to the boil and add the peas, return to the boil and cook for 2 minutes then drain and refresh under cold running water.
Place the beans, peas and all the other ingredients into the bowl of a food processor and pulse to form a thick puree.
When ready to serve, reheat the mash in a saucepan with a few tablespoons of water. Taste and adjust the seasoning. Stir so that it does not stick and burn. Pour into a serving dish and scatter with the reserved beans.