Broadbean Dip

Ingredients

• 1 tsp chili flakesNutrition
• 1 dash pepperNutrition
• 1/4 tsp saltNutrition
• 1 tbsp red wine vinegarNutrition
• 3 tbsps olive oilNutrition
• 1/2 lemon yields lemon juiceNutrition
• 1 clove garlic, choppedNutrition
• 3 cups broad beans, shelledNutrition
• 1 lb endive, choppedNutrition

Directions

1. 1Cook shelled beans in boiling salted water for 30 seconds, then drain, reserving 1 cup of cooking liquid.
2. 2Cool beans then squeeze from skins.
3. 3Cook beans and garlic in 2 tbsp olive oil in a heavy based fry pan for 20 minutes until beans are soft, breaking beans up and adding enough cooking water to form a coarse paste.
4. 4Process beans in a food processor to a smooth paste.
5. 5Stir in lemon juice, 2 tbsp olive oil and season to taste.
6. 6Toss endive over high heat in some olive oil until just wilted, add vinegar and chilli flakes and season.

Nutrition per serving