BROADBEAN MISO PUREE WITH GARDEN VEGETABLES

INGREDIENTS

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.

METHOD

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.