In The Moment

eating well

Not avocado on toast: broad bean guacamole, coriander & chilli

Who needs avo on toast when you have broad beans? When blended, they become creamy, unctuous and vivid green, just like avocado but with a fraction of the carbon footprint.


1 Blanch the whole broad beans in a large pan of boiling water for 3 minutes, then drain and refresh under cold running water. Transfer the beans to a food processor, add the extra virgin olive oil, coriander stalks, half of the coriander leaves and the lime zest and juice, then blitz to a smooth purée. Season to taste with sea salt.

2 Spread the guacamole generously onto the toast and dress with the remaining coriander leaves, diced red onion, some chilli, a dusting of sumac, if using, and a drizzle of olive oil.




* 360g (12½oz) fresh or frozen broad beans (shelled weight)* glug of extra virgin olive oil, plus extra to serve* 6 fresh coriander sprigs, leaves picked, stalks finely chopped* 1 unwaxed lime, zest and juice* ½ red onion, finely diced* 4 slices of toast* pinch of dried chilli flakes or some sliced fresh red chilli* light dusting of sumac, optional Sea salt

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