Avo-No-Cado

Serves 6
10 minutes
Breakfast
British

Avo-No-Cado

At the Biffen’s Kitchen food truck, I have replaced the smashed avocado with a more local and tastier alternative, which I call Avo-No-Cado! Smashed broad beans, sweet garden peas, spinach powder, salt and mayo.

Using local produce, saving air miles and reducing your carbon footprint. Give it a try and I promise you won't go back to an avocado.

Ingredients

200g broad beans (fresh or frozen)
400g garden peas (fresh or frozen)
0.5 tsp Spinach powder
2 tbsp mayonnaise
Good pinch sea salt

Let's Dive In!

Stage 1 - boil the Beans and Peas

Place the broad beans and garden peas in a pot of boiling water. Cook until they are tender, which should take about 5 minutes. Once done, drain the water but keep a cup of it.

200g broad beans
400g garden peas

Stage 2 - Blend the Ingredients

In a food processor, combine the cooked broad beans and garden peas with mayonnaise, salt, spinach powder and splash of water from the cup. Blend the mixture until it reaches a smooth and creamy consistency. Add more mayo for creaminess and if you want it smoother add more water.

2 tablespoons mayonnaise
0.5 tsp spinach powder

1 teaspoon salt