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English garden 'guacamole' recipe

English garden 'guacamole' recipe

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A British take on creamy Mexican guacamole, vibrant garden greens are blitzed together for a healthy dip. Make this ahead of time for a ready-to-go side for your next al fresco lunch. See method

  • Serves 8
  • 15 mins to prepare
  • 266 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 2 garlic cloves
  • 1 lime, zested and juiced
  • 500g frozen baby broad beans
  • 250g frozen peas​
  • 20g fresh mint, leaves picked, 10 small leaves reserved
  • 1 green chilli, deseeded and sliced
  • 2 tbsp olive oil, plus 2 tsp (optional)
  • 8 pittas, toasted and cut into strips
  • 80g mangetout, washed
  • 120g radishes, scrubbed and trimmed
  • 150g mini carrots, scrubbed
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

    1115kj
    266kcal
    13%
  • Fat

    5g 8%
  • Saturates

    1g 4%
  • Sugars

    5g 6%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 41.8g Protein 11.5g Fibre 8.2g

Method

  1. Crush the garlic into a small bowl, then pour over the lime juice. Set aside.

  2. Cook the broad beans and peas in boiling water for 2 mins. Drain over a bowl to reserve some of the cooking liquid, then rinse to cool a little.

  3. Add all but 2 tbsp of the beans and peas to a food processor with the mint, chilli, and lime juice and garlic mixture, plus the lime zest. Blend to a chunky purée, then drizzle in the oil and 4 tbsp reserved cooking water. Blend until smooth, adding more water if needed. Season.

  4. Spoon into a large serving bowl. Remove the skins from the reserved broad beans, then scatter over the dip with the peas and mint leaves. Drizzle with 2 tsp olive oil, if you like. Serve with the pitta strips, mangetout, radishes and carrots.

Get ahead: Make (without garnishing) and keep in the fridge with clingfilm pressed against the surface for up to 2 days. Store leftovers in an airtight container in the fridge for up to 3 days.

Freezing and defrosting guidelines

Freeze dip only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Spring vegetable recipes

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