Avocado and Broad Bean Sandwich with Walnuts


An unusual filling that may come as a bit of an acquired taste for some.

  • small can of broad beans
  • 1 ripe avocado
  • extra virgin olive oil
  • juice of 1/2 lemon
  • salt
  • fresh mint
  • fresh dill
  • chili or black pepper (optional)
  • walnut pieces for sprinkling
  • salad or cucumber on the side

I went for 1tbsp per sandwich on the olive oil. Adjust to your preference. The above yields filling for somewhere between 3 and 6 sandwiches.

Salt to taste.

Ideally the herbs are fresh, although mine came from the freezer.

To make the filling, blend all ingredients. Add some chopped chillies or freshly ground black pepper. The filling keeps in the fridge for up to 5 days. Spread and sprinkle with walnuts.

The sandwich can be a bit tricky to make if your filling came out a bit runny. I use cucumber pieces around the edges of a bread slice to hold the filling inside my very deep fill sandwich. You could as well just go for a bit of filling in the middle of a bread slice and some salad.

Inspired by a post at Post Punk Kitchen, http://www.theppk.com/2011/07/cucumber-avocado-tea-sandwiches-with-fresh-herbs


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