Flavoursome broad beans grown on the Canterbury Plains. Harvested in their prime and snap frozen to help retain their natural goodness and distinctively nutty flavour.
Plunge the Wattie’s Broad Beans into boiling water. Return to the boil and then simmer for 2 minutes. Drain and rinse in cold water. Squeeze the small green beans from their skins, discarding the skins.
Mash the beans with a fork. Mash the flesh of the avocado with a fork and add to the broad beans, with the lemon juice, crumbled feta and mint. Mix well. Season with black pepper.
Serve on toasted ciabatta bread.
Place a slice of prosciutto on the ciabatta before topping with the spread.
Spoon onto toasted ciabatta and garnish with cooked prawns and a little mayonnaise.
For something different, try using Wattie's Frozen Baby Peas instead of Broad Beans.
What do I need ?
Original recipe yields 1 serving
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