Broad Bean Miso Puree with Garden Vegetables
This is an absolutely terrific way to be creative with some very simple ingredients. A perfect way to showcase some beautiful seasonal produce.
BROADBEAN MISO PUREE WITH GARDEN VEGETABLES
3 ½ Cups podded fresh or frozen broad beans
50g baby spinach leaves
1 ½ tbs white miso paste
1/3 cup olive oil
3 zucchini, sliced length ways or on an angle
4 yellow squash sliced
6 zucchini flowers (optional)
¼ cup pistachio nuts, roughly chopped
Flat leaf parsley to serve.
1. Bring a pot of water to the boil and blanch your broad beans for 30 seconds. Refresh in cold water, drain and set aside.
2. Remove a third of the broad beans for later use and place the remaining broad beans into a food processor along with your spinach, miso and 2 tbs of olive oil. Process until you have a nice smooth consistency.
3. Heat a chargrill pan over a medium-high heat. Combine your zucchini and squash in a bowl with the remaining oil. Season and grill in batches until tender and charred. Add zucchini flowers to the pan last if using and cook for a few minutes until just lightly charred.
4. Spread broad bean puree over the base of a large shallow serving bowl. Top with your charred vegetables, reserved broad beans and scatter over the pistachio nuts and parsley.