Broad beans with sultana and pistachio crumble

Broad beans with sultana and pistachio crumble

By
From
Good Better Green
Serves
4-5

This is a family favourite and you will see why once you’ve tasted it. To double-pod fresh, mature broad beans, remove the beans from the outer pods, then boil them for a couple of minutes and shock under cold water. Next, slip off the grey, leathery skins to reveal the luminous green bean inside. Simply blanch frozen broad beans very briefly in boiling water.

Ingredients

Quantity Ingredient
300g fresh double-podded broad beans
few tablespoons * tarragon mayonnaise [rid:32990]

For the crumble

Quantity Ingredient
50g wholemeal spelt our or gluten-free flour mix
50g cold butter or cold coconut butter, cut into small cubes
25g quinoa flakes or fine oat flakes
pinch sea salt
50g shelled,unroasted pistachios
50g sultanas

Method

  1. Preheat the oven to 180°C.
  2. Put the spelt flour, cold butter, quinoa flakes and salt in a food processor and pulse until it starts to come together. Now add the pistachios and sultanas, and pulse a few more times. Scrape into a bowl and knead a little to form a dough.
  3. Break the dough into large chunks (your aim is crunchy nuggets of crumble the size of granola clusters) onto a lipped baking tray and bake for 20–30 minutes or until the crumble is golden and crispy. Remove and leave to cool.
  4. A few minutes before the crumble is ready, steam the broad beans very briefly to heat. Mix with 2–3 tablespoons Tarragon Mayonnaise and arrange on a plate. Scatter the toasted crumble over and serve immediately as it does not keep very well.
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