At last broad beans are beginning to appear in shops and gardens - maybe we ARE going to have a summer after all! These delicious vegetables are very versatile - delicious plainly boiled, or used in salads, curries, tagines and risottos. And they also make a delicious dip.
Boil the beans until just cooked, then whizz in a food processor with a couple of tablespoons of finely chopped fresh mint and a few glugs of olive oil, to give the texture you need to use as either a dip or a sauce. That's all there is to it! If you are going to serve it with salty dippers such as crisps, it doesn't even need any seasoning - just let the flavour of the beans shine through. But if you are serving it with crudités, you will probably want to add some salt to taste. This time I served it as a sauce with slices of grilled polenta, grilled halloumi and grilled tomatoes.